含有乳清蛋白水解物和磷脂的乳状液行为.docVIP

Colloids and Surfaces B:Biointerfaces 21(2001149–162 Behaviour of formula emulsions containing hydrolysed whey protein and various lecithins Susanne Tirok, Inta Scherze *,Gerald Muschiolik Department of Food Technology , Institute of Nutrition , Friedrich -Schiller -Uni 6ersity , Dornburger Str . 29, D -07743Jena , Germany Abstract Formula emulsion systems are used as enteral, sports and health products. In some formulas addition of hydrolysed protein is necessary to guarantee ease of digestion and hypoallergenicity. In the low fat emulsion model an increase in the content of lecithin (phospho