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Doctor of Philosophy, (Food Technology)
Study Completed: 2014
College of Health
Effect of Ingredient Interactions and Heat Treatment on the Structure and Stability of Dairy based Oil-in Water Emulsions
Liquid medical nutrition is specially designed as dietary supplements for malnourished patients and the elderly population. It is important to maintain good physical stability during thermal processing and storage phases. Mr. Liang explored the ingredient and processing factors that could influence the success of high protein liquid nutrition development at high temperatures. He developed a novel emulsion characterization approach to map the ingredient interactions. Some fundamental questions regarding the depletion flocculation and emulsion stability in high protein system were addressed. His results show how particle size, concentration, heat-induced hydrolysis and coagulation of non-adsorbed proteins could affect the emulsion stability and rheological properties. Overall, Mr. Liang’s findings contribute to the understanding of milk protein functionality in high solid system and the ingredient interaction mechanisms during processing and storage. This would provide leverages to improve food emulsion properties, in particular the development of formulation technologies for producing liquid medical nutrition with desirable physical properties.
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Last updated on Tuesday 04 April 2017