16
Participants
Start Date
April 1, 2021
Primary Completion Date
August 31, 2021
Study Completion Date
September 1, 2021
olive oil-water mixture
50% olive oil in water, processed with high shear mixer at 8000 rpm power without adding emulsifier, well shaked before consumption.
olive oil-water emulsion
50% olive oil in water (4% whey protein isolate), stirred for 5 mins using a high shear mixer at 8000 rpm power and was further processed with high pressure homogenizer at 100 MPa.
coconut oil-water mixture
50% coconut oil in water, processed with high shear mixer at 8000 rpm power without adding emulsifier, well shaked before consumption.
coconut oil-water emulsion
50% coconut oil in water (4% whey protein isolate), stirred for 5 mins using a high shear mixer at 8000 rpm power and was further processed with high pressure homogenizer at 100 MPa.
Department of Food Science and Technology; National University of Singapore, Singapore
Investigational Medical Unit (IMU), Singapore
Singapore Institute of Food and Biotechnology Innovation
OTHER_GOV
National University of Singapore
OTHER