Colloid science of mixed ingredients

Soft Matter
Eric Dickinson

Abstract

Some recent advances in the colloid science of heterogeneous systems containing food biopolymer ingredients are reviewed. Understanding the instability processes controlling the shelf-life and rheology of food colloids requires a detailed knowledge of the factors affecting the nature of the interactions in emulsions and gels containing mixtures of protein + protein, protein + surfactant and protein + polysaccharide. Against this background, theoretical modelling and computer simulation are useful tools for predicting effects of system composition on stability mechanisms. Confocal microscopy combined with image analysis is providing new experimental insight into the microstructural origins of changes in macroscopic properties during processing and storage.

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Citations

Mar 16, 2017·Physical Chemistry Chemical Physics : PCCP·Giovanni B BrandaniDavid L Cheung
Mar 10, 2015·Critical Reviews in Food Science and Nutrition·Cheryl ChungDavid Julian McClements
May 15, 2015·Physical Review. E, Statistical, Nonlinear, and Soft Matter Physics·Juliette PierreArnaud Saint-Jalmes
Nov 23, 2017·The Journal of Chemical Physics·David L Cheung
Jan 3, 2013·Journal of the Science of Food and Agriculture·Eric Dickinson
Jun 7, 2015·Critical Reviews in Food Science and Nutrition·Hankie UlukoShu-Wen Zhang
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Mar 9, 2021·Colloids and Surfaces. B, Biointerfaces·Michael M KryckiBoris A Noskov
Aug 2, 2014·Physical Review Letters·Mathieu LeocmachSébastien Manneville
Oct 20, 2020·International Journal of Biological Macromolecules·Mastaneh JahromiMohammad Amin Mohammadifar
Jan 14, 2009·Langmuir : the ACS Journal of Surfaces and Colloids·Hassan FiroozmandEric Dickinson
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Apr 10, 2018·Langmuir : the ACS Journal of Surfaces and Colloids·Richard A CampbellBoris A Noskov
Sep 23, 2020·The Journal of Physical Chemistry Letters·Mark VisRemco Tuinier

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