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

被引：37

作者：

Drapala, Kamil P. ^{[1
]}

Mulvihill, Daniel M. ^{[1
]}

O'Mahony, James A. ^{[1
]}

机构：

[1] Univ Coll Cork, Sch Food & Nutr Sci, Cork, Ireland

来源：

FOOD STRUCTURE-NETHERLANDS | 2018年 / 16卷

关键词：

Emulsion structure; Emulsion stability; Rheology; CLSM; Interfacial properties; Emulsifiers; IN-WATER EMULSIONS; WHEY-PROTEIN ISOLATE; INFANT MILK FORMULA; SPRAY-DRIED EMULSIONS; HEAT-STABILITY; PHYSICOCHEMICAL STABILITY; OXIDATIVE STABILITY; PHYSICAL STABILITY; INTERFACIAL RHEOLOGY; BETA-LACTOGLOBULIN;

D O I：

10.1016/j.foostr.2018.01.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：27 / 42

页数：16

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