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.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1039/b802183j | DOI Listing |
Publication Analysis
Top Keywords
structure functionality
8
food structure
4
functionality soft
4
soft matter
4
matter perspective
4
perspective structure
4
functionality foods
4
foods described
4
described perspective
4
perspective advances
4
Similar Publications
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!