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The effect of butter grains on physical properties of butter-like emulsions
Stine Rønholt
, Patrizia Buldo,
Kell Mortensen
, Ulf Andersen, Jes Christian Knudsen, Lars Wiking
Mejeriteknologi
X-ray and Neutron Science
6
Citationer (Scopus)
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Keyphrases
Anhydrous Milk Fat
20%
Confocal Laser Scanning Microscopy
10%
Crystallization Behavior
10%
Differential Scanning Calorimetry
10%
Emulsion
100%
Fast Formation
10%
Fat Crystal Network
30%
Fatty Acids
10%
First Day
10%
Globular
30%
Globules
10%
Large Deformation Rheology
10%
Low Field
10%
Microstructural Analysis
20%
Microstructure
10%
Milk
10%
Milk Fat
20%
Multiple Parameters
10%
Natural State
10%
Nuclear Magnetic Resonance Spectrometry
10%
Order of Magnitude
10%
Physical Properties
100%
Rheological Behavior
30%
Rheological Properties
20%
Small Deformation
10%
Solid Fat Content
20%
Stiffness
10%
Storage Days
10%
Systematic Variation
10%
Thermal Behavior
30%
Food Science
Anhydrous Milk Fat
66%
Confocal Microscopy
33%
Differential Scanning Calorimetry
33%
Fat Crystal Network
100%
Milk Fat
66%
Solid Fat Content
66%