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Anhydrous fat crystallization of ultrasonic treated goat milk: DSC and NMR relaxation studies

Methods of NMR relaxation and differential scanning calorimetry (DSC) were used to study the crystallization of anhydrous milk fat (AMF) obtained from milk and subjected to ultrasonic (US) processing. Amongst the changes in the crystallization nature under the influence of ultrasound are the decreas...

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Bibliographic Details
Main Authors: Sergeev, Andrey, Shilkina, Natalia, Motyakin, Mikhail, Barashkova, Irina, Zaborova, Victoria, Kanina, Ksenia, Dunchenko, Nina, Krasulya, Olga, Mohd Yusof, Nor Saadah
Format: Article
Published: Elsevier 2021
Subjects:
QD Chemistry
QP Physiology
Online Access:http://eprints.um.edu.my/34272/
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http://eprints.um.edu.my/34272/

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