Keyphrases
Physical Properties
100%
Emulsion
100%
Fat Crystal Network
30%
Rheological Behavior
30%
Thermal Behavior
30%
Globular
30%
Microstructural Analysis
20%
Milk Fat
20%
Rheological Properties
20%
Anhydrous Milk Fat
20%
Solid Fat Content
20%
Milk
10%
Order of Magnitude
10%
Stiffness
10%
Fast Formation
10%
Low Field
10%
Differential Scanning Calorimetry
10%
Systematic Variation
10%
Natural State
10%
Multiple Parameters
10%
Large Deformation Rheology
10%
First Day
10%
Nuclear Magnetic Resonance Spectrometry
10%
Globules
10%
Microstructure
10%
Small Deformation
10%
Fatty Acids
10%
Crystallization Behavior
10%
Confocal Laser Scanning Microscopy
10%
Storage Days
10%
Food Science
Fat Crystal Network
100%
Anhydrous Milk Fat
66%
Milk Fat
66%
Solid Fat Content
66%
Differential Scanning Calorimetry
33%
Confocal Microscopy
33%