Influence of Lactose on the Physicochemical Properties and Stability of Infant Formula Powders: A Review-Reference-Cited by-同舟云学术

Influence of Lactose on the Physicochemical Properties and Stability of Infant Formula Powders: A Review

Published:2021-05-19 Issue: Volume: Page:1-15
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Saxena Juhi¹,Adhikari Benu¹^ORCID,Brkljaca Robert²,Huppertz Thom³⁴,Zisu Bogdan⁵,Chandrapala Jayani¹

Affiliation:

1. School of Science, RMIT University, Bundoora, Melbourne, Australia

2. Monash Biomedical Imaging, Monash University, Clayton, Australia

3. FrieslandCampina, Amersfoort, The Netherlands

4. Wageningen University and Research, Wageningen, The Netherlands

5. Spraying Systems, Fluid Air, Melbourne, Australia

Funder

RMIT University

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.1928182

Reference109 articles.

1. FAO/WHO. Standard for Infant Formulas and Formulas for Special Medical Purposes Intended for Infants, CODEX STAN 72-1981; Food and Agricultural Organization of United Nations: Rome, 2007.

2. Quality and Safety Aspects of Infant Nutrition

3. Review of Infant Feeding: Key Features of Breast Milk and Infant Formula

4. Infant formula powders

5. O’Callaghan, D. M.; O’Mahony, J. A.; Ramanujam, K. S.; Burgher, A. M. Dehydrated Dairy Products| Infant Formulae. Encyclopedia of Dairy Sciences.2011, 135–145.

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Control of the Maillard reaction and secondary shelf‐life prediction of infant formula during domestic use;Journal of Food Science;2022-12-28

2. Effects of pH and Ionic Salts on the Emulsifying and Rheological Properties of Acorn Protein Isolate;Molecules;2022-06-06

3. Effect of pectin oligosaccharides supplementation on infant formulas: The storage stability, formation and intestinal absorption of advanced glycation end products;Food Chemistry;2022-03