Current knowledge in the stabilization/destabilization of infant formula emulsions during processing as affected by formulations
Min Chen, Qingjie Sun
Topics & Concepts
CreamingEmulsionGlobules of fatHomogenization (climate)SolubilityChemical engineeringFlocculationChemistryCoacervateCoalescence (physics)Spray dryingChromatographyHydrolysisMaterials scienceFood scienceMilk fatOrganic chemistryPhysicsEcologyBiodiversityLinseed oilBiologyEngineeringAstrobiologyProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis