Designer colloids-towards healthy everyday foods?

Research output: Contribution to journalReview article

Colleges, School and Institutes


Dietary related diseases are on the increase. Colloids play an important role in food structuring, stability through the distribution chain, and delivery of in use properties, taste and flavour, and nutrition. In the future it is imperative that foods are constructed to deliver the desired performance and sensations, but with reduced calorific content and the ability to modulate food intake. This will require the design and construction of colloids with increasingly complicated structures and complex production processes.


Original languageEnglish
Pages (from-to)3735-3742
Number of pages8
JournalSoft Matter
Issue number16
Publication statusPublished - 1 Jan 2010