Food Colloids and Emulsions

A. Sullo, I. T. Norton

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Citations (Scopus)

Abstract

Recent advances in the field of food colloids (colloids and interfaces) have provided food scientists with novel means to rationally develop foods with desired 'in-body' functionalities mainly related to the promotion of good health. Specifically, both emulsions and hydrocolloids can be used to achieve these outcomes. A fundamental understanding of the physicochemical mechanism behind the formation, stability, and the properties of food colloids is required in order to establish a link between the dynamic nature of foods and the physiology of digestion.

Original languageEnglish
Title of host publicationEncyclopedia of Food and Health
PublisherElsevier
Pages7-15
Number of pages9
ISBN (Electronic)9780123849533
ISBN (Print)9780123849472
DOIs
Publication statusPublished - 14 Sep 2015

Keywords

  • Acid gelation
  • Biopolymer mixture
  • Colloids
  • Digestion
  • Double emulsions
  • Emulsions
  • Food microstructures
  • Hydrocolloids
  • Layer-by-layer structures
  • Pickering stabilization

ASJC Scopus subject areas

  • Medicine(all)

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