Bridging benchtop research and industrial processed foods: Structuring of model food emulsions
Research output: Contribution to journal › Article › peer-review
Authors
Colleges, School and Institutes
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.
Details
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 |
Publication status | Published - Jan 2014 |
Keywords
- Encapsulation, Fat reduction, Food microstructure, Sensory properties, Structured emulsions, Targeted delivery