Food Colloids and Emulsions

A. Sullo*, I. T. Norton

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Citations (Scopus)


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
Number of pages9
ISBN (Electronic)9780123849533
ISBN (Print)9780123849472
Publication statusPublished - 14 Sept 2015


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

ASJC Scopus subject areas

  • Medicine(all)


Dive into the research topics of 'Food Colloids and Emulsions'. Together they form a unique fingerprint.

Cite this