{
  "abstract": "The lipid fraction of follow-on formulas (FOFs) is commonly based on refined vegetable oils (RVOs). However, growing interest in biomimetic lipid systems has highlighted plant oil bodies (OBs) from oilseeds as a promising natural alternative. This study aimed to provide a proof-of-concept for the development of innovative FOFs incorporating a vegetable cream rich in OBs extracted from oilseeds. Three FOFs were formulated using different fat sources: RVO, RVO with dairy cream (RVO/DC), and vegetable cream with dairy cream (VC/DC). These FOFs were spray-dried at 180/80°C or 255/105°C. Increasing drying temperatures led to a higher free fat content in RVO and RVO/DC but not in VC/DC. Whey protein denaturation/aggregation extent reached up to 25% during spray-drying, the direction and magnitude of the temperature effect depending on both formulation and protein. Particle organization depended on the composition of FOF, with a protein film observed at the particle surface in the presence of vegetable cream. Lower drying temperatures therefore appear preferable for conventional FOFs, whereas fat fraction and particle organization of VC/DC remained less affected by increasing temperature. Future research should investigate the nutrient digestibility of OB-based FOFs to further assess their potential application in infant nutrition.",
  "abstract_shown": true,
  "affiliations": [],
  "article_type": null,
  "arxiv": null,
  "author_total": 14,
  "authors": [
    {
      "name": "Mathilde Cancalon"
    },
    {
      "name": "Gaëlle Tanguy"
    },
    {
      "name": "Emeline Goussé"
    },
    {
      "name": "Éric Lacroux"
    },
    {
      "name": "Romain Valentin"
    },
    {
      "name": "Françoise Boissel"
    },
    {
      "name": "Pascal Lecouillard"
    },
    {
      "name": "Jordane Ossemond"
    },
    {
      "name": "Yann Le Gouar"
    },
    {
      "name": "Didier Dupont"
    },
    {
      "name": "Claire Bourlieu-Lacanal"
    },
    {
      "name": "Romain Jeantet"
    },
    {
      "name": "Amélie Deglaire"
    },
    {
      "name": "Jeehyun Lee"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/3fd0z34h8anha.bib",
  "cited_by": 0,
  "doi": "10.1016/j.lwt.2026.119945",
  "fulltext_url": null,
  "id": "3fd0z34h8anha",
  "issns": [
    "0023-6438",
    "1096-1127"
  ],
  "landing_url": "https://hal.inrae.fr/hal-05748462v1",
  "language": "en",
  "licence": "CC-BY-4.0",
  "licence_label": "CC BY 4.0",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "hal",
      "0.sdv"
    ],
    [
      "hal",
      "1.sdv.ida"
    ],
    [
      "openalex",
      "1106|Microencapsulation and Drying Processes"
    ]
  ],
  "openalex": "W7212032430",
  "pdf_url": "https://hal.inrae.fr/hal-05748462/document",
  "pmcid": null,
  "pmid": null,
  "published": "2026-10-15",
  "publisher": "Elsevier",
  "ris": "https://research.draconitic.com/paper/3fd0z34h8anha.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:17:42Z",
      "native_id": "hal-05748462",
      "source": "hal",
      "url": "https://hal.inrae.fr/hal-05748462v1"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "hal:0.sdv",
      "subfield": "general"
    }
  ],
  "title": "Impact of incorporating oil bodies from oilseeds and drying temperatures on the properties of innovative follow-on formula powders",
  "title_text": "Impact of incorporating oil bodies from oilseeds and drying temperatures on the properties of innovative follow-on formula powders",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:17:42Z",
  "url": "https://research.draconitic.com/paper/3fd0z34h8anha",
  "venue": "LWT - Food Science and Technology",
  "versions": []
}