Food structure and functionality: a soft matter perspective
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Published on: February 28, 2020
Job Ubbink1, Adam Burbidge2, Raffaele Mezzenga3
1Nestlé Research Center, CH-1000 Lausanne 26, Switzerland. Johan.Ubbink@rdls.nestle.com.
Abstract:
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.
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