Soft matter approaches to structured foods: from "cook-and-look" to rational food design?

Food Concept & Physical Design "The Mill", Mühleweg 10, CH-4112 Flüh, Switzerland.
Faraday Discussions (Impact Factor: 4.61). 01/2012; 158:9-35; discussion 105-24. DOI: 10.1039/C2FD20125A
Source: PubMed

ABSTRACT Developments in soft matter physics are discussed within the context of food structuring. An overview is given of soft matter-based approaches used in food, and a relation is established between soft matter approaches and food technology, food creation, product development and nutrition. Advances in food complexity and food sustainability are discussed from a physical perspective, and the potential for future developments is highlighted.

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