Influence of the colloidal structure of dairy gels on milk fat fusion behavior: quantification of the liquid fat content by in situ quantitative proton nuclear magnetic resonance spectroscopy (isq (1) H NMR).

Bouteille, Romain; Perez, Jeanne; Khifer, Farid; Jouan-Rimbaud-Bouveresse, Delphine; Lecanu, Bruno; This, Hervé

Bouteille, Romain; Perez, Jeanne; Khifer, Farid; Jouan-Rimbaud-Bouveresse, Delphine; Lecanu, Bruno; This, Hervé.

Affiliation

Bouteille R; INRA UMR 1145, Group of Molecular Gastronomy, 16 rue Claude Bernard, F-75005, Paris, France. romain.bouteille@agroparistech.fr

J Food Sci ; 78(4): E535-41, 2013 Apr.

Article in En | MEDLINE | ID: mdl-23464867

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Magnetic Resonance Spectroscopy / Milk / Food Analysis / Gels Limits: Animals Language: En Journal: J Food Sci Year: 2013 Document type: Article Affiliation country: Francia Country of publication: Estados Unidos

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