The dynamics of milk emulsion structure during in-vitro neonatal gastric digestion

This study, by Chalida Lueamsaisuk at Massey University, has used a static in vitro gastric model to provide valuable insight into the factors influencing the digestion of emulsions by infants.

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Bibliographic Details
Published inFood New Zealand the authority on food technology, research and manufacturing in New Zealand Vol. 15; no. 6; pp. 17 - 33
Main Author Lueamsaisuk, Chalida
Format Journal Article
LanguageEnglish
Published 01.12.2015
Subjects
Breastfeeding
Contamination
Digestion
Digestive organs
Emulsions
Emulsions (Pharmacy)
Health and hygiene
Health aspects
Infant formulas
Infants
Milkfat
Physiological effect
New Zealand
Palmerston North
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Summary:This study, by Chalida Lueamsaisuk at Massey University, has used a static in vitro gastric model to provide valuable insight into the factors influencing the digestion of emulsions by infants.
Bibliography:FNZ_C.jpg
Food New Zealand, Vol. 15, No. 6, Dec 2015-Jan 2016: 17
Access restrictions apply to online article
Includes illustration
ISSN:1175-4621
2744-7308
1175-4621