Food structure and functionality: a soft matter perspective.
Ubbink JNestlé Research Center, CH-1000 Lausanne 26, Switzerland. Johan.Ubbink@rdls.nestle.com.
Burbidge ANestlé Research Center, CH-1000 Lausanne 26, Switzerland. Johan.Ubbink@rdls.nestle.com and School of Engineering, University of Wales Singleton Park, Swansea, United KingdomSA2 8PP. Adam.Burbidge@rdls.nestle.com.
Mezzenga RNestlé Research Center, CH-1000 Lausanne 26, Switzerland. Johan.Ubbink@rdls.nestle.com and University of Fribourg and Fribourg Center for Nanomaterials, CH-1700, Fribourg, Switzerland. raffaele.mezzenga@rdls.nestle.com Raffaele.Mezzenga@unifr.ch.
2020-09-10
Published in:
Soft matter. - 2008
English
The structure and functionality of foods are described from the perspective of recent advances in soft condensed matter physics. An overview is given of the structure and properties of food materials in terms of the physically relevant length scales. Recent developments in the understanding of the physics of gels, micelles, liquid crystals, biopolymer complexes and amorphous carbohydrates are presented.