Influence of lecithin on the processing stability of model whey protein hydrolysate-based infant formula emulsions

International Journal of Dairy Technology

Volumn 68, Issue 3, 2015, Pages 322-333

  Drapala, Kamil P ^a   Auty, Mark A E ^b   Mulvihill, Daniel M ^a   O'Mahony, James A ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Confocal laser scanning microscopy; Emulsion; Infant formula; Interfacial tension; Lecithin; Whey protein hydrolysate

Indexed keywords

EID: 84937518695     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12256     Document Type: Article

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