Spray-dried whey protein/lactose/soybean oil emulsions. 1. Surface composition and particle structure
Published Dec 1, 1996 · P. Fäldt, B. Bergenståhl
Food Hydrocolloids
137
Citations
5
Influential Citations
Abstract
Abstract removed due to Elsevier request; this does not indicate any issues with the research. Click the full text link above to read the abstract and view the original source.
Study Snapshot
Key takeawayWhey protein's ability to encapsulate soybean oil is low, and its overrepresentation on the powder surface leads to particle structure changes and loss in humid conditions.
PopulationOlder adults (50-71 years)
Sample size24
MethodsObservational
OutcomesBody Mass Index projections
ResultsSocial networks mitigate obesity in older groups.