Soft matter approaches to structured foods: From "cook-and-look" to rational food design?

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Abstract

Developments in soft matter physics are discussed within the context of food structuring. An overview is given of soft matter-based approaches used in food, and a relation is established between soft matter approaches and food technology, food creation, product development and nutrition. Advances in food complexity and food sustainability are discussed from a physical perspective, and the potential for future developments is highlighted.

Original languageEnglish (US)
Pages (from-to)9-35
Number of pages27
JournalFaraday Discussions
Volume158
DOIs
StatePublished - Oct 16 2012
Externally publishedYes

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