Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment

Classification of Glyceride Crystal Forms.

Kåre Larsson, S. J. Cyvin, Lars Rymo et al. · Acta chemica Scandinavica/Acta chemica Scandinavica. B, Organic chemistry and biochemistry/Acta chemica Scandinavica. A, Physical and inorganic chemistry/Acta chemica Scandinavica. Series B. Organic chemistry and biochemistry/Acta chemica Scandinavica. Series A, Physical and inorganic chemistry · 1966 · 251 citations · Full text

Natural Sciences, Biochemistry, Chemistry +10

Fractal nature of fat crystal networks

Suresh S. Narine, Alejandro G. Marangoni · Physical review. E, Statistical physics, plasmas, fluids, and related interdisciplinary topics · 1999 · 245 citations

Engineering, Materials Engineering, Materials Science +17

Polymorphism of milk fat studied by differential scanning calorimetry and real‐time X‐ray powder diffraction

E. ten Grotenhuis, George A. van Aken, K. F. van Malssen et al. · Journal of the American Oil Chemists Society · 1999 · 188 citations

Natural Sciences, Food Science, Materials Science +16

Effect of processing on the composition and microstructure of buttermilk and its milk fat globule membranes

Pierre Morin, Rafael Jiménez‐Flores, Yves Pouliot · International Dairy Journal · 2007 · 153 citations

Agriculture, Dairy Science, Food Science +11

Effect of processing conditions on crystallization kinetics of a milk fat model system

M. L. Herrera, Richard W. Hartel · Journal of the American Oil Chemists Society · 2000 · 149 citations

Agriculture, Chemistry, Food Science +15