Food structure and functionality: A soft matter perspective

Job Ubbink, Adam Burbidge, Raffaele Mezzenga

Research output: Contribution to journalReview articlepeer-review

147 Scopus citations

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.

Original languageEnglish (US)
Pages (from-to)1569-1581
Number of pages13
JournalSoft Matter
Volume4
Issue number8
DOIs
StatePublished - 2008
Externally publishedYes

Bibliographical note

Copyright:
Copyright 2008 Elsevier B.V., All rights reserved.

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