Influence of the melt holding time on fat droplet size and the viscoelastic properties of model spreadable processed cheeses with different compositions
Sign Up to like & getrecommendations! Published in 2021 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2020.104880
Abstract: Abstract Spreadable processed cheese (SPC) samples, with 30 and 40% (w/w) dry matter (DM) and 30, 40 and 50% (w/w) fat in dry matter (FDM), were produced with nine individual melt holding times (between 0… read more here.
Keywords: time; fat droplet; holding time; spreadable processed ... See more keywords
Subarachnoidal fat droplet deposition and fat embolism syndrome
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DOI: 10.1136/bcr-2017-221493
Abstract: A 68-year-old woman presenting with multiple rib, spine fractures, femur and ankle fractures after a fall from height was admitted. Although she responded to verbal orders appropriately at the time of admission, her consciousness drastically… read more here.
Keywords: embolism syndrome; subarachnoidal fat; fat embolism; fat droplet ... See more keywords
Correlations of Fat Content in Human Milk with Fat Droplet Size and Phospholipid Species
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DOI: 10.3390/molecules26061596
Abstract: Fat globule size and phospholipid (PL) content in human milk (HM) were investigated. HM was classified into three groups depending on fat content (A < B < C). PL content (mg/100 g HM) was significantly… read more here.
Keywords: fat droplet; droplet size; content; fat content ... See more keywords