Data for: Crystallization and melting properties of triacylglycerols in pasteurized milk fat globules during storage
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:
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
The files associated with this dataset are licensed under a Creative Commons Attribution 4.0 International licence.