Data for: Crystallization and melting properties of triacylglycerols in pasteurized milk fat globules during storage

Published: 28 Jan 2019 | Version 1 | DOI: 10.17632/ntnjmm6w58.1
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Description of this data

Laser confocal microscopic morphology of fat globules at different storage time. MFG in the RM (A); MFG in the PM after storage for 0, 24, 48 and 72 hrs, respectively (B-E); MFG in the HPM after storage for 0, 24, 48 and 72 hrs, respectively (F-I). Nile Red stained milk fat appears red and Nile Blue stained protein appears green. The white arrows mark the irregular and discontinuous protein regions, and the green arrows mark the free proteins and cytoplasm crescents.

Experiment data files

This data is associated with the following publication:

Thermal and structural changes of pasteurized milk fat globules during storage

Published in: Food Bioscience

Latest version

  • Version 1

    2019-01-28

    Published: 2019-01-28

    DOI: 10.17632/ntnjmm6w58.1

    Cite this dataset

    Ma, Ying; Dudu, Olayemi; Ren, Qingxi; Li, Lin (2019), “Data for: Crystallization and melting properties of triacylglycerols in pasteurized milk fat globules during storage”, Mendeley Data, v1 http://dx.doi.org/10.17632/ntnjmm6w58.1

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Confocal Microscopy

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