Show
Sort by
-
A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration
-
Composition and emulsifying properties of a milk fat globule membrane enriched material
-
Monoacylglycerols in dairy recombined cream, II: the effect on partial coalescence and whipping properties
-
Monoacylglycerols in dairy recombined cream, I: the effect on milk fat crystallization
-
Isothermal crystallization behaviour of milk fat in bulk and emulsified state
-
A comparison of composition and emulsifying properties of milk fat globule membrane enriched material
-
- Conference Paper
- C3
- open access
Effects of processing conditions on physicochemical characteristics of emulsions stabilized with milk fat globule membrane material
-
Emulsifying properties of milk fat globule membrane enriched material
-
- PhD Thesis
- open access
Fat crystallization and partial coalescence in dairy creams: role of monoacylglycerols
(2011) -
Crystallization behavior of milk fat obtained from linseed-fed cows