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

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dc.contributor.author Drapala, Kamil P.
dc.contributor.author Mulvihill, Daniel M.
dc.contributor.author O'Mahony, James A.
dc.date.accessioned 2018-03-08T10:38:29Z
dc.date.available 2018-03-08T10:38:29Z
dc.date.issued 2018
dc.identifier.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 [In Press] DOI: 10.1016/j.foostr.2018.01.004 en
dc.identifier.issn 2213-3291
dc.identifier.uri http://hdl.handle.net/10468/5585
dc.identifier.doi 10.1016/j.foostr.2018.01.004
dc.description.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. en
dc.description.sponsorship Department of Agriculture, Food and the Marine (Food Institutional Research Measure, FIRM; 10/RD/Optihydro/UCC/702) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier en
dc.relation.uri http://www.sciencedirect.com/science/article/pii/S2213329118300078
dc.rights © 2018, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Emulsion structure en
dc.subject Emulsion stability en
dc.subject Rheology en
dc.subject CLSM en
dc.subject Interfacial properties en
dc.subject Emulsifiers en
dc.title A review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systems en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Seamus Anthony O'Mahony, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: sa.omahony@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2019-02-05
dc.date.updated 2018-03-08T10:10:00Z
dc.description.version Accepted Version en
dc.internal.rssid 428765803
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Food Structure en
dc.internal.copyrightchecked No en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress sa.omahony@ucc.ie en
dc.internal.bibliocheck Volume, Issue number, pagination not assigned


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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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