Influence of lecithin on the processing stability of model whey protein hydrolysate-based infant formula emulsions
Author:
Affiliation:
1. School of Food and Nutritional Sciences; University College Cork; Cork Ireland
2. Food Chemistry and Technology Department; Teagasc Food Research Centre; Moorepark, Fermoy, Co.; Cork Ireland
Funder
Irish Department of Agriculture, Food and the Marine
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Reference56 articles.
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2. Enzymatic hydrolysis of milk proteins used for emulsion formation. 1. Kinetics of protein breakdown and storage stability of the emulsions;Agboola;Journal of Agricultural and Food Chemistry,1996a
3. Enzymatic hydrolysis of milk proteins used for emulsion formation. 2. Effects of calcium, pH, and ethanol on the stability of the emulsions;Agboola;Journal of Agricultural and Food Chemistry,1996b
4. Stability of emulsions formed using whey protein hydrolysate: effects of lecithin addition and retorting;Agboola;Journal of Agricultural and Food Chemistry,1998a
5. Destabilization of oil-in-water emulsions formed using highly hydrolyzed whey proteins;Agboola;Journal of Agricultural and Food Chemistry,1998b
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