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Updated: Jul 4, 2025

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高度的棕酸会改变无水牛奶脂肪的纳米结构

Mathilde Bayard1, Brice Kauffmann2, Fernando Leal-Calderon3

  • 1Université de Bordeaux, CNRS, Bordeaux INP, CBMN UMR 5248, 33600 Pessac, France; Soredab, La Tremblaye, 78125 La Boissière Ecole, France.

Food chemistry
|January 26, 2024
PubMed
概括

高度的棕酸 (PA) 改变了无水牛奶脂肪 (AMF) 中的三糖醇 (TAG) 结晶. PA促进特定的多态形式的形成,影响TAG晶体结构.

关键词:
无水牛奶脂肪是一种无水牛奶脂肪.同热结晶化异热结晶化棕酸是一种棕酸.在X射线中,散射是X射线的散射.

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