Soft matter approaches to food structuring

Advances in Colloid and Interface Science
R G M van der Sman

Abstract

We give an overview of the many opportunities that arise from approaching food structuring from the perspective of soft matter physics. This branch of physics employs concepts that build upon the seminal work of van der Waals, such as free volume, the mean field, and effective temperatures. All these concepts aid scientists in understanding and controlling the thermodynamics and (slow) dynamics of structured foods. We discuss the use of these concepts in four topics, which will also be addressed in a forthcoming Faraday Discussion on food structuring.

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Citations

Dec 14, 2012·Faraday Discussions·C G de Kruif
Oct 30, 2015·Journal of Food Science·E Allen Foegeding
Jan 3, 2013·Journal of the Science of Food and Agriculture·Eric Dickinson
Nov 26, 2014·Annual Review of Food Science and Technology·Eric Dickinson
Feb 2, 2013·Journal of Magnetic Resonance·Henk Van As, John van Duynhoven
Jun 18, 2016·Carbohydrate Polymers·Josiane C RaguzzoniJosé A Lopes da Silva
Feb 9, 2018·Food & Function·Artur J MartinsMiguel A Cerqueira
Mar 20, 2014·Biopolymers·Rammile EttelaieHazel Lee
Feb 17, 2021·Comprehensive Reviews in Food Science and Food Safety·Akashdeep Singh BeniwalHarjinder Singh

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