Food Colloids and Emulsions
Research output: Chapter in Book/Report/Conference proceeding › Chapter
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.
|Title of host publication||Encyclopedia of Food and Health|
|Publication status||Published - 14 Sep 2015|
- Acid gelation, Biopolymer mixture, Colloids, Digestion, Double emulsions, Emulsions, Food microstructures, Hydrocolloids, Layer-by-layer structures, Pickering stabilization