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dc.rights.licenseopenen_US
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorBAYARD, Mathilde
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorCANSELL, Maud
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorLEAL-CALDERON, Fernando
dc.date.accessioned2024-04-17T10:08:24Z
dc.date.available2024-04-17T10:08:24Z
dc.date.issued2022-03-30
dc.identifier.issn0308-8146en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/199198
dc.description.abstractEnWe examined the crystallization and melting of anhydrous milk fat (AMF)-in-water emulsions stabilized by sodium caseinate. Various additives at low concentrations (<5 wt%), differing in their hydrocarbon chain length (propionic vs. palmitic acid), unsaturation (palmitic vs. oleic acid), and esterification state (palmitic acid vs. tripalmitin) were used to modulate AMF crystallization kinetics. Three emulsions with different average droplet diameters were cooled down from 60 °C to 4 °C. Fat crystallization was followed by DSC under dynamic (cooling) and static (isothermal) conditions. Propionic acid did not have any noticeable effect. Oleic acid favored supercooling and the formation of unstable polymorphs at short times but its impact faded after 48 h of isothermal storage. The impact of palmitic acid was related to its amphiphilic properties and vanished after 48 h. Tripalmitin influenced crystallization via volume effects that were persistent. It formed mixed crystals which extended the melting range of AMF.
dc.language.isoENen_US
dc.subject.enEmulsions
dc.subject.enAnhydrous milk fat
dc.subject.enCrystallization
dc.subject.enDroplet size
dc.subject.enMinor compounds
dc.subject.enSupercooling
dc.title.enCrystallization of emulsified anhydrous milk fat: The role of confinement and of minor compounds. A DSC study
dc.title.alternativeFood Chemistryen_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.foodchem.2021.131605en_US
dc.subject.halChimie/Matériauxen_US
bordeaux.journalFood Chemistryen_US
bordeaux.volume373en_US
bordeaux.hal.laboratoriesCBMN : Chimie & de Biologie des Membranes & des Nano-objets - UMR 5248en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionCNRSen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.identifierhal-04549669
hal.version1
hal.date.transferred2024-04-17T10:08:27Z
hal.popularnonen_US
hal.audienceInternationaleen_US
hal.exporttrue
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_ver=Z39.88-2004&amp;rft_val_fmt=info:ofi/fmt:kev:mtx:journal&amp;rft.jtitle=Food%20Chemistry&amp;rft.date=2022-03-30&amp;rft.volume=373&amp;rft.eissn=0308-8146&amp;rft.issn=0308-8146&amp;rft.au=BAYARD,%20Mathilde&amp;CANSELL,%20Maud&amp;LEAL-CALDERON,%20Fernando&amp;rft.genre=article


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