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

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.不同储存时长下乳脂肪球的激光共聚焦显微形貌。乳脂肪球（milk fat globules, MFG）在RM中的成像对应图A；储存0、24、48及72小时后的PM组内的MFG成像依次对应图B至E；储存0、24、48及72小时后的HPM组内的MFG成像依次对应图F至I。经尼罗红（Nile Red）染色的乳脂呈红色，经尼罗蓝（Nile Blue）染色的蛋白质呈绿色。白色箭头标注不规则且不连续的蛋白质区域，绿色箭头标注游离蛋白质与细胞质新月结构。