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Formation of β Polymorphs in Milk Fats with Large Differences in Triacylglycerol Profiles

Daylan A Tzompa-Sosa1, Pere R Ramel1, Hein J F van Valenberg1

  • 1Dairy Science and Technology Group, Food Quality and Design, Wageningen University , Wageningen, The Netherlands.

Journal of Agricultural and Food Chemistry
|April 29, 2016
PubMed

Keywords:
X-ray diffractionlipid polymorphismmilk fat crystallizationtriacylglycerolβ polymorphism

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