Journal article
Food structure and functionality: a soft matter perspective.
- Ubbink J Nestlé Research Center, CH-1000 Lausanne 26, Switzerland. Johan.Ubbink@rdls.nestle.com.
- Burbidge A Nestlé 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 R Nestlé 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.
- Language
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- English
- Open access status
- closed
- Identifiers
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- DOI 10.1039/b802183j
- PMID 32907147
- Persistent URL
- https://sonar.ch/global/documents/138844
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