Volume 158, 2012
From the journal:

Faraday Discussions

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

Job Ubbink*ab  

* Corresponding authors

a Food Concept & Physical Design “The Mill”, Mühleweg 10, CH-4112 Flüh, Switzerland
E-mail: job.ubbink@themill.ch
Tel: +41 61 271 12 51

b H.H. Wills Physics Laboratory, University of Bristol,, Tyndall Avenue, Bristol BS8 1TL, United Kingdom

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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Article information

DOI
https://doi.org/10.1039/C2FD20125A
Article type
Paper
Submitted
07 Sep 2012
Accepted
10 Sep 2012
First published
27 Sep 2012

Faraday Discuss., 2012,158, 9-35

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

J. Ubbink, Faraday Discuss., 2012, 158, 9 DOI: 10.1039/C2FD20125A

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