The physical stability of plant-based drinks and the analysis methods thereof

Publikation: Bidrag til tidsskriftReviewfagfællebedømt

Standard

The physical stability of plant-based drinks and the analysis methods thereof. / Patra, Tiffany; Rinnan, Åsmund; Olsen, Karsten.

I: Food Hydrocolloids, Bind 118, 106770, 2021.

Publikation: Bidrag til tidsskriftReviewfagfællebedømt

Harvard

Patra, T, Rinnan, Å & Olsen, K 2021, 'The physical stability of plant-based drinks and the analysis methods thereof', Food Hydrocolloids, bind 118, 106770. https://doi.org/10.1016/j.foodhyd.2021.106770

APA

Patra, T., Rinnan, Å., & Olsen, K. (2021). The physical stability of plant-based drinks and the analysis methods thereof. Food Hydrocolloids, 118, [106770]. https://doi.org/10.1016/j.foodhyd.2021.106770

Vancouver

Patra T, Rinnan Å, Olsen K. The physical stability of plant-based drinks and the analysis methods thereof. Food Hydrocolloids. 2021;118. 106770. https://doi.org/10.1016/j.foodhyd.2021.106770

Author

Patra, Tiffany ; Rinnan, Åsmund ; Olsen, Karsten. / The physical stability of plant-based drinks and the analysis methods thereof. I: Food Hydrocolloids. 2021 ; Bind 118.

Bibtex

@article{892fe730f0f24a28bc1b0b9ceb774249,
title = "The physical stability of plant-based drinks and the analysis methods thereof",
abstract = "Plant-based drinks have increasingly become a regular product in the market. The range of raw materials available creates an abundance of products with various properties. For product optimization purposes, it is imperative to fully characterize the product, especially in terms of its physical stability. This review aims to summarize the techniques currently available to characterize and understand the underlying factors describing the physical stability of plant-based drinks. The methods discussed range from general methods that have been widely used to specific fingerprinting spectroscopic techniques such as UV-VIS, FTIR, NIR, Raman, Fluorescence Spectroscopy, and NMR. The benefit and trade-off of each method is discussed in relation to its application for plant-based drink products. In addition, the classic colloid theory (the electric double layer) is mentioned to explain the separation phenomena which follow the discussion on available mechanisms to improve the system (electrostatic and steric stabilization mechanism).",
keywords = "Methods, Physical stability, Plant-based drinks, Spectroscopy",
author = "Tiffany Patra and {\AA}smund Rinnan and Karsten Olsen",
year = "2021",
doi = "10.1016/j.foodhyd.2021.106770",
language = "English",
volume = "118",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - The physical stability of plant-based drinks and the analysis methods thereof

AU - Patra, Tiffany

AU - Rinnan, Åsmund

AU - Olsen, Karsten

PY - 2021

Y1 - 2021

N2 - Plant-based drinks have increasingly become a regular product in the market. The range of raw materials available creates an abundance of products with various properties. For product optimization purposes, it is imperative to fully characterize the product, especially in terms of its physical stability. This review aims to summarize the techniques currently available to characterize and understand the underlying factors describing the physical stability of plant-based drinks. The methods discussed range from general methods that have been widely used to specific fingerprinting spectroscopic techniques such as UV-VIS, FTIR, NIR, Raman, Fluorescence Spectroscopy, and NMR. The benefit and trade-off of each method is discussed in relation to its application for plant-based drink products. In addition, the classic colloid theory (the electric double layer) is mentioned to explain the separation phenomena which follow the discussion on available mechanisms to improve the system (electrostatic and steric stabilization mechanism).

AB - Plant-based drinks have increasingly become a regular product in the market. The range of raw materials available creates an abundance of products with various properties. For product optimization purposes, it is imperative to fully characterize the product, especially in terms of its physical stability. This review aims to summarize the techniques currently available to characterize and understand the underlying factors describing the physical stability of plant-based drinks. The methods discussed range from general methods that have been widely used to specific fingerprinting spectroscopic techniques such as UV-VIS, FTIR, NIR, Raman, Fluorescence Spectroscopy, and NMR. The benefit and trade-off of each method is discussed in relation to its application for plant-based drink products. In addition, the classic colloid theory (the electric double layer) is mentioned to explain the separation phenomena which follow the discussion on available mechanisms to improve the system (electrostatic and steric stabilization mechanism).

KW - Methods

KW - Physical stability

KW - Plant-based drinks

KW - Spectroscopy

U2 - 10.1016/j.foodhyd.2021.106770

DO - 10.1016/j.foodhyd.2021.106770

M3 - Review

AN - SCOPUS:85103703098

VL - 118

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

M1 - 106770

ER -

ID: 261165736