Food Colloids and Emulsions

Research output: Chapter in Book/Report/Conference proceedingChapter

Colleges, School and Institutes


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
Publication statusPublished - 14 Sep 2015


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

ASJC Scopus subject areas