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 language | English |
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Title of host publication | Encyclopedia of Food and Health |
Publisher | Elsevier |
Pages | 7-15 |
Number of pages | 9 |
ISBN (Electronic) | 9780123849533 |
ISBN (Print) | 9780123849472 |
DOIs | |
Publication status | Published - 14 Sept 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)