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Cristallisation de la matière grasse de lait anhydre : Influence du polymorphisme et des émulsifiants

Autor: Ollivon, Michel, Relkin, Perla, Michon, C., Kalnin, D., Mariette, François

Publikováno v: Sciences des Aliments
Sciences des Aliments, Lavoisier Abonnements, 2005, 25 (5-6), pp.397-411

National audience; Crystallisation and melting behaviour of the same anhydrous milk fat (AMF) has been examined in the frame of a multi-laboratory french research joint project, called CANAL-SEA, aiming at evidencing the role played by stabilised and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e7cca291963fe7adba895ca56458abf0
https://hal.inrae.fr/hal-02587063

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Cristallisation de la matière grasse dans une émulsion de MGLA dans l'eau : apport de différentes techniques physiques combinées

Autor: Relkin, Perla, Mariette, François, Kalnin, D., Michon, C., Ollivon, Michel

Publikováno v: Sciences des Aliments
Sciences des Aliments, Lavoisier Abonnements, 2005, 25 (5-6), pp.413-425

National audience; Structural characteristics of a same oil-in-milk fat emulsion was determined using different physical techniques. Emulsion stability was monitored through determination of fat droplet size distribution and proportion of adsorbed pr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e758723e5d386c300f8d6582e7dff445
https://hal.inrae.fr/hal-02587066

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