Food structure and functionality: a soft matter perspective

Job Ubbink; Adam Burbidge; Raffaele Mezzenga

doi:10.1039/B802183J

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Soft Matter

Issue 8, 2008

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Food structure and functionality: a soft matter perspective

Job Ubbink , Adam Burbidge and Raffaele Mezzenga

Soft Matter, 2008, 4, 1569-1581

DOI: 10.1039/B802183J
Received 11 Feb 2008, Accepted 24 Apr 2008
First published on the web 24 Jun 2008
This article is part of the collection: Food Science

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The structure and functionality of foods are described from the perspective of recent advances in soft condensed matter physics. An overview is given of the structure and properties of food materials in terms of the physically relevant length scales. Recent developments in the understanding of the physics of gels, micelles, liquid crystals, biopolymer complexes and amorphous carbohydrates are presented.

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