Lactose crystallization delay in model infant foods made with lactose, beta-lactoglobulin, and starch.

Nasirpour, A; Landillon, V; Cuq, B; Scher, J; Banon, S; Desobry, S

Nasirpour, A; Landillon, V; Cuq, B; Scher, J; Banon, S; Desobry, S.

Affiliation

Nasirpour A; Nancy-Université, ENSAIA-INPL, Laboratoire de Science et Génie Alimentaires, 2 av. de la Forêt de Haye, F-54505 Vandoeuvre lés Nancy, France. ali.nasirpour@ensaia.inpl-nancy.fr

J Dairy Sci ; 90(8): 3620-6, 2007 Aug.

Article in En | MEDLINE | ID: mdl-17638972

Subject(s)

Infant Formula/chemistry; Lactose/chemistry; Models, Chemical; Crystallization; Humidity; Kinetics; Lactoglobulins/chemistry; Microscopy, Electron, Scanning/methods; Starch/chemistry; Time Factors; Water/chemistry; Water/metabolism

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Collection: 01-internacional Database: MEDLINE Main subject: Infant Formula / Lactose / Models, Chemical Type of study: Prognostic_studies Language: En Journal: J Dairy Sci Year: 2007 Type: Article Affiliation country: France

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