Bridging benchtop research and industrial processed foods: Structuring of model food emulsions
Research output: Contribution to journal › Article › peer-review
Colleges, School and Institutes
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.
|Number of pages||15|
|Early online date||21 Nov 2013|
|Publication status||Published - Jan 2014|