Effect of protein content on emulsion stability of a model infant formula

International Dairy Journal

Volumn 25, Issue 2, 2012, Pages 80-86

  McCarthy, Noel A ^a,b   Kelly, Alan L ^b   O'Mahony, James A ^b   Hickey, Dara K ^a   Chaurin, Valérie ^a   Fenelon, Mark A ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSION STABILITY; FAT GLOBULES; INFANT FORMULA; PHYSICAL STABILITY; PROTEIN CONTENTS;

EMULSIFICATION; SPRAY DRYING;

PROTEINS;

EID: 84861334551     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2012.03.003     Document Type: Article

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