Application of a whey protein ingredient for simultaneous co-enrichment of infant formula with α-lactalbumin and milk fat globule membrane
Pierre Ponchon, David Goulding, Elaine Kennedy, Francesca Giuffrida, Mark E. Ambühl, Carine Morgenegg, Manuel Oliveira, Liam Lewis, Jonathan O’Regan
Topics & Concepts
IngredientLactalbuminWhey proteinFood scienceGlobules of fatChemistryMilk proteinInfant formulaChromatographyWhey protein isolateActive ingredientMembraneMilk fatBiologyBiochemistryLinseed oilBioinformaticsInfant Nutrition and HealthBreastfeeding Practices and InfluencesChild Nutrition and Water Access