Issue 8, 2008

Food structure and functionality: a soft matter perspective

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

Article information

Article type
Review Article
Submitted
11 Feb 2008
Accepted
24 Apr 2008
First published
24 Jun 2008

Soft Matter, 2008,4, 1569-1581

Food structure and functionality: a soft matter perspective

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

To request permission to reproduce material from this article, please go to the Copyright Clearance Center request page.

If you are an author contributing to an RSC publication, you do not need to request permission provided correct acknowledgement is given.

If you are the author of this article, you do not need to request permission to reproduce figures and diagrams provided correct acknowledgement is given. If you want to reproduce the whole article in a third-party publication (excluding your thesis/dissertation for which permission is not required) please go to the Copyright Clearance Center request page.

Read more about how to correctly acknowledge RSC content.

Social activity

Spotlight

Advertisements