Investigating Factors Influencing the Stability of Enteral Nutritional Emulsions Designed for Cancer Patients

• Published in: Journal of nutritional oncology Vol. 6; no. 3; pp. 140 - 148
• Main Authors: Li, Qin Qin, Hou, Dan Ping, Ding, Zhuang, Prakash, Sangeeta, Liu, Yu Ying, Shi, Han Ping, Han, Jun, Wang, Zheng Ping
• Format: Journal Article
• Language: English
• Published: 北京市朝阳区潘家园南里19号 Lippincott Williams & Wilkins 15.08.2021; Two Commerce Square, 2001 Market Street, Philadelphia, PA 19103, USA 人民卫生出版社有限公司; Liaocheng High-tech Biotechnology Co.,Ltd.,Liaocheng 252000,Shandong,China; Institute of BioPharmaceutical,Liaocheng University,Liaocheng,252000,Shandong,China%Liaocheng High-tech Biotechnology Co.,Ltd.,Liaocheng 252000,Shandong,China%School of Agriculture&Food Sciences,The University of Queensland,Brisbane,QLD 4072,Australia%Department of Gastrointestinal Surgery/Department of Clinical Nutrition,Beijing Shijitan Hospital,Capital Medical University,Beijing 100038,China%Institute of BioPharmaceutical,Liaocheng University,Liaocheng,252000,Shandong,China
• Subjects: Enteral nutritional emulsion; Food for Special Medical Purposes; Emulsion stability; Functional food, Cancer nutrition; Functional food,Cancer nutrition

Objective A commercially available reference product was "re-engineered" and the target emulsion was formulated to contain the same energy density, as well as the same percentage of energy sources, as the reference product. The particle size and distribution, polydispersity index (PDI), an...