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Issue 8, 2008
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Food structure and functionality: a soft matter perspective

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Abstract

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.

Graphical abstract: Food structure and functionality: a soft matter perspective

  • This article is part of the themed collection: Food Science
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Publication details

The article was received on 11 Feb 2008, accepted on 24 Apr 2008 and first published on 24 Jun 2008


Article type: Review Article
DOI: 10.1039/B802183J
Soft Matter, 2008,4, 1569-1581

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    Food structure and functionality: a soft matter perspective

    J. Ubbink, A. Burbidge and R. Mezzenga, Soft Matter, 2008, 4, 1569
    DOI: 10.1039/B802183J

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