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Stability assessment of emulsions treated by ultra-high pressure homogenization and their incorporation in a UHT milk-based product for delivery of conjugated linoleic acid

机译：通过超高压均质处理的乳液的稳定性评估，以及将其掺入UHT牛奶基产品中以输送共轭亚油酸

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A la portada: Planta de Tecnologia dels Aliments UAB. XaRTA

机译：封面：UAB食品技术厂。 XaRTA

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Fernández Avila Cristina;
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年度 2016
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正文语种 eng
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专利

1. Enhanced stability of emulsions treated by Ultra-High Pressure Homogenization for delivering conjugated linoleic acid in Caco-2 cells [J] . Fernandez-Avila C., Trujillo A. J. Food Hydrocolloids . 2017,第octa期

机译：通过超高压均质处理的乳液的稳定性增强，可在Caco-2细胞中递送共轭亚油酸
2. Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums [J] . Nasrabadi Maryam Nikbakht, Goli Sayed Amir Hossein, Nasirpour Ali Food Chemistry . 2016,第MAYa15期

机译：用阿拉伯胶和黄原胶配制的共轭亚油酸（CLA）水包油饮料乳液的稳定性评估
3. Incorporation of cis-9, trans-11 conjugated linoleic acid and vaccenic acid (trans-11 18:1) into plasma and leucocyte lipids in healthy men consuming dairy products naturally enriched in these fatty acids [J] . Caroline Childs, Christine M. Williams, Emma Jones, The British Journal of Nutrition . 2007,第2期

机译：在食用天然富含这些脂肪酸的乳制品的健康男性中，将顺式9，反式11共轭亚油酸和痘苗酸（反式11 18：1）掺入血浆和白细胞脂质中
4. Conjugated Linoleic Acid/Styrene/Butyl Acrylate Bulk and Emulsion Polymerization for Adhesive Applications [C] . Stephane Roberge, Marc A. Dube International Workshop on Polymer Reaction Engineering . 2016

机译：粘合剂应用的共轭亚油酸/苯乙烯/丁基丙烯酸酯块和乳液聚合
5. Effect of Thermal Processing and Pressure Assisted Thermal Processing (PATP) on the Flavor Profile of Conjugated Linoleic Acid (CLA)-Enriched Milk. [D] . Leal Davila, Metzeri. 2013

机译：热处理和压力辅助热处理（PATP）对富含共轭亚油酸（CLA）的牛奶风味特征的影响。
6. Production of Conjugated Linoleic and Conjugated α-Linolenic Acid in a Reconstituted Skim Milk-Based Medium by Bifidobacterial Strains Isolated from Human Breast Milk [O] . María Antonia Villar-Tajadura, Luis Miguel Rodríguez-Alcalá, Virginia Martín, -1

机译：母乳分离双歧杆菌在脱脂牛奶基培养基中制备共轭亚油酸和共轭α-亚麻酸
7. Impact of oil phase concentration on physical and oxidative stability of oil-in-water emulsions stabilized by sodium caseinate and ultra-high pressure homogenization [O] . Essam Hebishy, Victoria Ferragut, Anabel Blasco-Moreno, 2019

机译：油相浓度对通过酪蛋白酸钠稳定的水包油乳液的物理和氧化稳定性的影响及超高压均质化

Stability assessment of emulsions treated by ultra-high pressure homogenization and their incorporation in a UHT milk-based product for delivery of conjugated linoleic acid

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