Abstract
Modern food formulation and processing are shaped by the consumer demands for cheaper, healthier, more palatable and convenient foods. In order to satisfy these ever-increasing demands, food scientists require comprehensive understanding of the structure-function relationship for effective, fit-for-purpose microstructural product design. This review reports on the new approaches in the formulation and processing of model state-of-the-art emulsion-based food products, whose variety of physiochemical and sensory properties are created and controlled by their microstructure. Current know-how on the mechanisms that govern desired food behaviour with emphasis on their advantages, limitations and potential applications are reviewed on examples of model nano, duplex, Pickering, aerated and water-in-water emulsions.
Original language | English |
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Pages (from-to) | 24-38 |
Number of pages | 15 |
Journal | Food Structure |
Volume | 1 |
Issue number | 1 |
Early online date | 21 Nov 2013 |
DOIs | |
Publication status | Published - Jan 2014 |
Keywords
- Encapsulation
- Fat reduction
- Food microstructure
- Sensory properties
- Structured emulsions
- Targeted delivery
ASJC Scopus subject areas
- Bioengineering
- Food Science
- Applied Microbiology and Biotechnology