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.authorDrapala, Kamil P.
dc.contributor.authorMulvihill, Daniel M.
dc.contributor.authorO'Mahony, James A.
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.date.accessioned2018-03-08T10:38:29Z
dc.date.available2018-03-08T10:38:29Z
dc.date.issued2018
dc.date.updated2018-03-08T10:10:00Z
dc.description.abstractNutritional 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.sponsorshipDepartment of Agriculture, Food and the Marine (Food Institutional Research Measure, FIRM; 10/RD/Optihydro/UCC/702)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationDrapala, 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.2018.01.004en
dc.identifier.doi10.1016/j.foostr.2018.01.004
dc.identifier.endpage42
dc.identifier.issn2213-3291
dc.identifier.journaltitleFood Structureen
dc.identifier.startpage27
dc.identifier.urihttps://hdl.handle.net/10468/5585
dc.identifier.volume16
dc.language.isoenen
dc.publisherElsevieren
dc.relation.urihttp://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.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectEmulsion structureen
dc.subjectEmulsion stabilityen
dc.subjectRheologyen
dc.subjectCLSMen
dc.subjectInterfacial propertiesen
dc.subjectEmulsifiersen
dc.titleA review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systemsen
dc.typeArticle (peer-reviewed)en
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