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Optimization of Emulsifying Effectiveness of Phytosterol in Milk Using Two-Level Fractional Factorial Design Cover

Optimization of Emulsifying Effectiveness of Phytosterol in Milk Using Two-Level Fractional Factorial Design

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 21 (2017): Issue 2 (December 2017)
By: Yunxia He,  He Chen,  Zhangteng Lei,  Jili Cao and  Yuan Tan  
Open Access
|Dec 2017

Authors

Yunxia He

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China

He Chen

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China

Zhangteng Lei

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China

Jili Cao

xiandfcjl@gmail.com

Xi’an Oriental Dairy Co., Ltd., Xi’an, China

Yuan Tan

Xi’an Oriental Dairy Co., Ltd., Xi’an, China
DOI: https://doi.org/10.1515/aucft-2017-0012 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 25 - 32
Published on: Dec 29, 2017
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
emulsifier,
phytosterol,
single factor test,
fractional factorial design,
emulsifying effectiveness
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2017 Yunxia He, He Chen, Zhangteng Lei, Jili Cao, Yuan Tan, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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