Isothermal crystallization of anhydrous milk fat in presence of free fatty acids and their esters: From nanostructure to textural properties
Mathilde Bayard, Brice Kauffmann, Jean‐Michaël Vauvre, Fernando Leal‐Calderon, Maud Cansell
Topics & Concepts
AnhydrousCrystallizationNanostructureTripalmitinChemistryChemical engineeringPalmitic acidPolarized light microscopyFatty acidRheologyMicrostructureIsothermal processMaterials scienceCrystallographyOrganic chemistryChromatographyEngineeringComposite materialThermodynamicsPhysicsOpticsFood Chemistry and Fat AnalysisProteins in Food SystemsMeat and Animal Product Quality