Characterisation and optimisation of physical and oxidative stability of structured lipid-based infant formula emulsion: Effects of emulsifiers and biopolymer thickeners

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2486-2494

  Zou, Long ^a   Akoh, Casimir C ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Emulsion stability; Infant formula; Lipid oxidation; Response surface methodology; Stearidonic acid soybean oil; Structured lipid

Indexed keywords

DIGITAL STORAGE; EMULSIFICATION; GLYCEROL; LECITHIN; LINEAR REGRESSION; OXIDATION; SOYBEAN OIL; STABILITY; SURFACE PROPERTIES; VISCOSITY;

EMULSION STABILITY; INFANT FORMULA; LIPID OXIDATION; RESPONSE SURFACE METHODOLOGY; STEARIDONIC ACIDS; STRUCTURED LIPIDS;

PARTICLE SIZE;

ALGAROBA; BIOPOLYMER; CARRAGEENAN; DOCOSAHEXAENOIC ACID; EMULSIFYING AGENT; LIPID; MONOACYLGLYCEROL; PHOSPHATIDYLCHOLINE; STEARIDONIC ACID;

ARTICLE; ARTIFICIAL MILK; CHILD HEALTH; EMULSION; FLOCCULATION; INFANT NUTRITION; LIPID OXIDATION; OXIDATION; PARTICLE SIZE; PROTEIN STRUCTURE; RESPONSE SURFACE METHOD; STEREOSPECIFICITY; VISCOSITY;

GLYCINE MAX;

EID: 84879204396     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.029     Document Type: Article

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