Formation, Stability, and Properties of an Algae Oil Emulsion for Application in UHT Milk

Food and Bioprocess Technology

Volumn 7, Issue 2, 2014, Pages 567-574

  Huimin, Xing ^a   Lin, Li ^b   Shilin, Gui ^a   Elfalleh, Walid ^b   Shenghua, He ^b   Qinghai, Sheng ^a   Ying, Ma ^b  

^a Inner Mongolia Mengniu Dairy (Group) Co Ltd   (China)

^b HARBIN INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Docosahexaenoic acid (DHA); Emulsions; OSA starches; Stability; UHT milk

Indexed keywords

ALGAE; CONVERGENCE OF NUMERICAL METHODS; DROP FORMATION; EMULSIFICATION; EMULSIONS; FATTY ACIDS; FISH; FISH PRODUCTS; FOOD STORAGE; OXIDATION; OXIDATION RESISTANCE; SENSORY ANALYSIS; STABILITY; STARCH; UNSATURATED FATTY ACIDS;

DOCOSAHEXAENOIC ACID; HIGH STORAGE TEMPERATURES; OCTENYL SUCCINIC ANHYDRIDE; OIL-IN-WATER EMULSIONS; OXIDATIVE STABILITY; SECONDARY OXIDATION PRODUCTS; UHT MILK; ULTRAHIGH TEMPERATURE;

OILS AND FATS;

EID: 84954105068     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1054-3     Document Type: Article

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