Free Access
Volume 82, Number 3, May-June 2002
Page(s) 317 - 335


  1. Andrieux K., Forte L., Keller G., Grabielle-Madelmont C., Lesieur S., Paternostre M., Ollivon M., Bourgaux C., Lesieur P., Study of DPPC/TC/water phase diagram by coupling of synchrotron SAXS and DSC: I. Equilibration kinetics, Prog. Colloid Polym. Sci. 110 (1998) 280-284.
  2. Blanton T.N., Barnes C.L., Lelental M., Preparation of silver behenate coatings to provide low- to mid-angle diffraction calibration, J. Appl. Cryst. 33 (2000) 172-173.
  3. Grabielle-Madelmont C., Perron R., Calorimetric studies on phospholipid-water systems. I. DL-Dipalmitoylphosphatidylcholine (DPPC)-water system, J. Coll. Int. Sci. 95 (1983) 483-493.
  4. Gresti J., Bugaut M., Maniongui C., Bezard J., Composition of molecular species of triacyl- glycerols in bovine milk fat, J. Dairy Sci. 76 (1993) 1850-1869.
  5. ten Grotenhuis E., van Aken G.A., van Malssen K.F., Schenk H., Polymorphism of milk fat studied by differential scanning calorimetry and real-time X-ray powder diffraction, J. Amer. Oil Chem. Soc. 76 (1999) 1031-1039.
  6. Guinier A., Théorie et pratique de la radiocristallographie, 3$^{\rm e}$ ed., Dunod, Paris, 1964.
  7. Handbook of Chemistry and Physics, Weast R.C. (Ed.), 46th edition, CRC Press, Cleveland, Ohio, USA, 1965.
  8. Jensen R.G., Newburg D.S., Milk Lipids. B. Bovine Milk Lipids, in: Jensen R.G. (Ed.), Handbook of Milk Composition, Academic Press, New York, 1995, pp. 543-575.
  9. Keenan T.W., Dylewski D.P., Intracellular origin of milk lipid globules and the nature and structure of the milk lipid globule membrane, in: Fox P.F. (Ed.), Advanced Dairy Chemistry, vol. 2 Lipids 2nd edition, 1995, pp. 89-130.
  10. Kellens M., Meeussen W., Rikel C., Reynaers H., Time resolved X-ray diffraction studies of the polymorphic behavior of tripalmitin using synchrotron radiation, Chem. Phys. Lipids 52 (1990) 79-98.
  11. Keller G., Lavigne F., Forte L., Andrieux K., Dahim M., Loisel C., Ollivon M., Bourgaux C., Lesieur P., DSC and X-ray diffraction coupling. Specifications and applications, J. Thermal Anal. 51 (1998) 783-791.
  12. Larsson K., Molecular arrangement in glycerides, Fette Seifen Anstrichm. 74 (1972) 136-142.
  13. Larsson K., Lipids molecular organization, physical functions and technical applications, The oily press, Dundee G.B.R., 1994.
  14. Lavigne F., Polymorphisme et transitions de phases des triglycérides. Applications aux propriétés thermiques et structurales de la matière grasse laitière anhydre et ses fractions. Ph.D. thesis Univ. Paris VII, Paris XI et ENSIA, 1995.
  15. Lopez C., Lesieur P., Keller G., Ollivon M., Thermal and structural behavior of milk fat. 1. Unstable species of cream, J. Coll. Int. Sci. 229 (2000) 62-71.
  16. Lopez C., Lavigne F., Lesieur P., Bourgaux C., Ollivon M., Thermal and structural behavior of milk fat. 1. Unstable species of anhydrous milk fat, J. Dairy Sci. 84 (2001) 756-766.
  17. Lopez C., Lesieur P., Bourgaux C., Keller G., Ollivon M., Thermal and structural behavior of milk fat. 2. Crystalline forms obtained by slow cooling of cream, J. Coll. Int. Sci. 240 (2001) 150-161.
  18. Lopez C., Lavigne F., Lesieur P., Keller G., Ollivon M., Thermal and structural behavior of anhydrous milk fat. 2. Crystalline forms obtained by slow cooling, J. Dairy Sci. 84 (2001) 2402-2412.
  19. Lopez C., Bourgaux C., Lesieur P., Bernadou S., Keller G., Ollivon M., Thermal and structural behavior of milk fat. 3. Influence of cream cooling rate and droplet size, in: Lopez C., Ph.D. thesis Univ. Paris VI, 2001.
  20. Marangoni A.G., Lencki R.W., Ternary Phase Behavior of Milk Fat Fractions, J. Agric. Food Chem. 46 (1998) 3879-3884.
  21. Mulder H., Walstra P., The milk fat globule. Center for agricultural publishing and documentation, Wageningen, The Netherlands, 1974.
  22. Ollivon M., Perron R., Étude de mélanges binaires de triglycérides dérivés des acides palmitique et stéarique, Chem. Phys. Lipids 25 (1979) 395-414.
  23. Ollivon M., Perron R., Propriétés physiques des corps gras, in: Karleskind A., Wolff J.P., Guttmann J.F. (Eds.), Manuel des corps gras, Lavoisier, Paris, 1992, pp. 433-503.
  24. Picker P., Tremblay E., Jolicoeur C., High-precision digital readout flow densimeter for liquids, J. Sol. Chem. 3 (1974), 377-384.
  25. Sharp P.F., Physical constants of the milk as influencing the centrifugal separation of cream at various temperatures, J. Dairy Sci., 11 (1928) 259-264.
  26. Small D.M., The physical chemistry of lipids. From alkanes to phospholipids, in: Hanahan, D.J. (Ed.), Handbook of Lipid research, Plenum Press, New York, USA, 1986, pp. 347-382.
  27. Söderberg I., Hernqvist L., Buchheim W., Milk fat crystallization in natural milk fat globules, Milchwissenschaft 44 (1989) 403-406.
  28. Timms R.E., The phase behavior and polymorphism of milk fat, milk fat fractions, and fully hardened milk fat, Aust. J. Dairy Technol. 35 (1980) 47-53.
  29. Walstra P., van Beresteyn E.C.H., Crystallization of milk fat in the emulsified state, Neth. Milk Dairy J. 29 (1975) 35-65.


Copyright INRA, EDP Sciences