Crystallization of emulsified anhydrous milk fat: The role of confinement and of minor compounds. A DSC study
Mathilde Bayard, Maud Cansell, Fernando Leal‐Calderon
Topics & Concepts
TripalmitinCrystallizationAnhydrousPalmitic acidChemistrySupercoolingDifferential scanning calorimetryOleic acidDegree of unsaturationArachidic acidChromatographyOrganic chemistryFatty acidBiochemistryThermodynamicsPhysicsFood Chemistry and Fat AnalysisProteins in Food SystemsMicroencapsulation and Drying Processes