Thermodynamic and whipping properties of milk fat in whipped cream: A study based on DSC and TD-NMR

Effects of chemical interesterification on solid fat content and slip melting point of fat/oil blends

İhsan Karabulut, Semra Turan, G�rol Ergin · European Food Research and Technology · 2004 · 163 citations

Natural Sciences, Chemistry, Materials Science +8

Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties

Eveline Fredrick, Bart Heyman, Kim Moens et al. · Food Research International · 2013 · 130 citations

Agriculture, Dairy Science, Food Science +12

Thermal and Structural Behavior of Milk Fat

Christelle Lopez, P. Lesieur, Claudie Bourgaux et al. · Journal of Colloid and Interface Science · 2001 · 129 citations

Agriculture, Dairy Science, Food Science +13

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

Stine Rønholt, Jacob J. K. Kirkensgaard, Thomas Bæk Pedersen et al. · Food Chemistry · 2012 · 109 citations

Agriculture, Food Science, Food Rheology +10

Milk Fat Thermal Properties and Solid Fat Content in Emmental Cheese: A Differential Scanning Calorimetry Study

Christelle Lopez, Valérie Briard‐Bion, Bénédicte Camier et al. · Journal of Dairy Science · 2006 · 106 citations · Full text

Agriculture, Dairy Science, Food Science +17