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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 21 (2017): Issue 2 (December 2017)
Open Access
Optimization of Emulsifying Effectiveness of Phytosterol in Milk Using Two-Level Fractional Factorial Design
Yunxia He
Yunxia He
,
He Chen
He Chen
,
Zhangteng Lei
Zhangteng Lei
,
Jili Cao
Jili Cao
and
Yuan Tan
Yuan Tan
| Dec 29, 2017
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 21 (2017): Issue 2 (December 2017)
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Published Online:
Dec 29, 2017
Page range:
25 - 32
DOI:
https://doi.org/10.1515/aucft-2017-0012
Keywords
emulsifier
,
phytosterol
,
single factor test
,
fractional factorial design
,
emulsifying effectiveness
© 2017 Yunxia He et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
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
Xi’an Oriental Dairy Co., Ltd.,
Xi’an, China
Yuan Tan
Xi’an Oriental Dairy Co., Ltd.,
Xi’an, China