A review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systems

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A review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systems

Drapala, Kamil P.; Mulvihill, Daniel M.; O'Mahony, James A.
Date: 2018
Copyright: © 2018, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.
Copyright information: http://creativecommons.org/licenses/by-nc-nd/4.0/
Related: http://www.sciencedirect.com/science/article/pii/S2213329118300078
Full text restriction information: Access to this article is restricted until 12 months after publication by request of the publisher.
Restriction lift date: 2019-02-05
Citation: Drapala, Kamil P.; Mulvihill, Daniel M.; O'Mahony, James A. (2018) 'A review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systems'. Food Structure, 16, pp. 27-42. doi: 10.1016/j.foostr.2018.01.004
Published Version: 10.1016/j.foostr.2018.01.004

Abstract:

Nutritional beverage emulsions contain water and oil, stabilised by surfactants, and are both diverse and complex. Their susceptibility to changes induced by manufacturing processes and on storage, results in challenges with their stability, quality and shelf-life. An understanding of the relationship between structure and stability of an emulsion is essential to designing and competently formulating food products with the desired nutritional functionality and sensory properties, while achieving the required shelf-life. This article critically reviews a selection of commonly-used analytical approaches focused on characterisation of emulsion structure in the context of emulsion formation, techno-functional properties and stability to intrinsic and environmental factors.

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© 2018, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2018, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.
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