Titlebook: Dairy Fat Products and Functionality; Fundamental Science Tuyen Truong,Christelle Lopez,Sangeeta Prakash Book 2020 Springer Nature Switzer

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https://doi.org/10.1007/978-94-6091-633-5GM. Attractive interactions between SM and cholesterol are involved in the formation of complexes in a wide range of temperatures (4 to 60°C). Structural and mechanical heterogeneities in the MFGM and in milk polar lipid assemblies have been evidenced. These recent information will contribute in a b

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https://doi.org/10.1007/978-1-4471-1452-9man, goat, dromedary milks). Deciphering the crystallization properties of milk fat requires investigations at different scale levels, recordings as a function of temperature and time, and the combination of physical techniques. Increasing knowledge in the area of TAG crystallization yields fascinat

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Rosi’s ,: Making the Case for Conspiracywledged that milk fat imparts excellent flavour and superior mouthfeel to milk products (Aguedo et al., 2008; Omar et al., 2017; Reddy, 2010). Milk fat in the form of butter or cream has limited shelf life owing to lipolysis and microbiological deterioration. Since these types of spoilage take place

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