Application of emulsifiers/stabilizers in dairy products of high rheology.

Lal, Shane ND; O'Connor, Charmian J; Eyres, Laurence

dc.contributor.author	Lal, Shane ND
dc.contributor.author	O'Connor, Charmian J
dc.contributor.author	Eyres, Laurence
dc.coverage.spatial	Netherlands
dc.date.accessioned	2023-12-13T01:25:02Z
dc.date.available	2023-12-13T01:25:02Z
dc.date.issued	2006-11
dc.identifier.citation	(2006). Advances in Colloid and Interface Science, 123-126(SPEC. ISS.), 433-437.
dc.identifier.issn	0001-8686
dc.identifier.uri	https://hdl.handle.net/2292/66926
dc.description.abstract	The role played by low molecular weight emulsifiers (mono- and di-glycerides) and non-dairy stabilizers (alginates, carrageenans, gums and gelatins) in the formation and stabilization of liquid milk (and specifically a functionalized milk containing omega-3), yoghurt and ice cream has been reviewed. Attention is given to the interactions that may occur between the reactive sites on polysaccharide stabilizers and milk proteins and other milk components, and to the desirable characteristics, e.g., viscosity/consistency, appearance and mouthfeel, body and texture, imparted to yoghurt and ice cream by addition of emulsifiers and gums.
dc.format.medium	Print-Electronic
dc.language	eng
dc.publisher	Elsevier
dc.relation.ispartofseries	Advances in colloid and interface science
dc.rights	Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher.
dc.rights.uri	https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm
dc.subject	Excipients
dc.subject	Food Additives
dc.subject	Emulsifying Agents
dc.subject	Rheology
dc.subject	Viscosity
dc.subject	Models, Chemical
dc.subject	Models, Molecular
dc.subject	Food Handling
dc.subject	Dairy Products
dc.subject	40 Engineering
dc.subject	34 Chemical Sciences
dc.subject	Science & Technology
dc.subject	Physical Sciences
dc.subject	Chemistry, Physical
dc.subject	Chemistry
dc.subject	emulsifiers
dc.subject	stabilizers
dc.subject	milk
dc.subject	yoghurt
dc.subject	ice cream
dc.subject	ICE-CREAM
dc.subject	GUM
dc.subject	0908 Food Sciences
dc.subject	03 Chemical Sciences
dc.subject	09 Engineering
dc.title	Application of emulsifiers/stabilizers in dairy products of high rheology.
dc.type	Journal Article
dc.identifier.doi	10.1016/j.cis.2006.05.009
pubs.issue	SPEC. ISS.
pubs.begin-page	433
pubs.volume	123-126
dc.date.updated	2023-11-21T04:22:31Z
dc.rights.holder	Copyright: The authors	en
dc.identifier.pmid	16806031 (pubmed)
pubs.author-url	https://www.ncbi.nlm.nih.gov/pubmed/16806031
pubs.end-page	437
pubs.publication-status	Published
dc.rights.accessrights	http://purl.org/eprint/accessRights/RetrictedAccess	en
pubs.subtype	Review
pubs.subtype	Journal Article
pubs.elements-id	112797
pubs.org-id	Medical and Health Sciences
pubs.org-id	Science
pubs.org-id	Chemistry
pubs.org-id	Medical Sciences
dc.identifier.eissn	1873-3727
dc.identifier.pii	S0001-8686(06)00059-5
pubs.record-created-at-source-date	2023-11-21
pubs.online-publication-date	2006-06-27