Yichao Liang

Citation

Thesis Title
Effect of Ingredient Interactions and Heat Treatment on the Structure and Stability of Dairy based Oil-in Water Emulsions

Read article at Massey Research Online:

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. 

Supervisors
Professor Matt Golding
Dr Hasmukh Patel
Professor Aiqian Ye
Associate Professor Lara Matia-Merino