Isothermal crystallization of anhydrous milk fat in presence of free fatty acids and their esters: From nanostructure to textural properties

•A multiscale approach is needed to handle fat crystallization of complex fat blends.•There is actually no direct link between the nano and the microstructures.•Adding additives does not modify the nanostructure of anhydrous milk fat.•Additives alter the microstructure of milk fat and modify its textural properties.