Themed collection Food as Soft Matter

23 items
Open Access Review Article

Demulsification of Pickering emulsions: advances in understanding mechanisms to applications

Demulsification approaches in particle-stabilised oil-in-water emulsions where coalescence occurs by changing the wettability of the Pickering particles via employing additives/processing conditions or dissolving the particles/reducing their size.

Graphical abstract: Demulsification of Pickering emulsions: advances in understanding mechanisms to applications
From the themed collection: Food as Soft Matter
Open Access Review Article

Simple and complex coacervation in systems involving plant proteins

This review covers simple and complex coacervation in plant proteins: legume, oil seed, and cereal. We grouped the proteins by sources and properties and examined how processing affects phase behaviors.

Graphical abstract: Simple and complex coacervation in systems involving plant proteins
From the themed collection: Food as Soft Matter
Review Article

Structured soft particulate matters for delivery of bioactive compounds in foods and functioning in the colon

The colon structure, factors significant to gut health, the fate of diet digesta entering the colon, and the functions of delivery systems in the colon.

Graphical abstract: Structured soft particulate matters for delivery of bioactive compounds in foods and functioning in the colon
From the themed collection: Food as Soft Matter
Communication

Mixed cyclo di-amino acids structured edible oils: a potential hardstock fat mimic

Cyclizing two amino acids (CDAs) via condensation produces molecular gelators in numerous solvents, while mixtures of four or more non-gelling CDAs solidify canola oil after heating and cooling with altered microstructures from individual CDAs.

Graphical abstract: Mixed cyclo di-amino acids structured edible oils: a potential hardstock fat mimic
From the themed collection: Food as Soft Matter
Open Access Paper

Pore development in viscoelastic foods during drying

In this paper, we present a numerical model that can describe the pore formation/cavitation in viscoelastic food materials during drying.

Graphical abstract: Pore development in viscoelastic foods during drying
From the themed collection: Food as Soft Matter
Open Access Paper

Multiscale analysis of triglycerides using X-ray scattering: implementing a shape-dependent model for CNP characterization

In this article, a shape-dependent model for the interpretation of USAXS data is proposed. CNPs are modeled as polydisperse parallelepipeds, and the aggregates are characterized by fractal dimensionality.

Graphical abstract: Multiscale analysis of triglycerides using X-ray scattering: implementing a shape-dependent model for CNP characterization
From the themed collection: Food as Soft Matter
Open Access Paper

Combining fracture mechanics and rheology to investigate the impact of micro-aeration on chocolate oral processing

This study presents a rigorous mechanical characterisation investigation on milk chocolate with varying porosities, at different temperatures and strain rate levels.

Graphical abstract: Combining fracture mechanics and rheology to investigate the impact of micro-aeration on chocolate oral processing
From the themed collection: Food as Soft Matter
Paper

A hybrid approach to oil structuring – combining wax oleogels and capillary suspensions

Combination of wax oleogelation and capillary suspension gels oil. With no water, dispersed particles prevent wax oleogel formation; water load is key. Capillary suspensions increase oleogel firmness; this depends on particle polarity.

Graphical abstract: A hybrid approach to oil structuring – combining wax oleogels and capillary suspensions
From the themed collection: Food as Soft Matter
Paper

Thermoresponsive oil-continuous gels based on double-interpenetrating colloidal-particle networks

Gels of multicomponent building blocks offer promising opportunities for the development of novel soft materials with unique and useful structures and properties.

Graphical abstract: Thermoresponsive oil-continuous gels based on double-interpenetrating colloidal-particle networks
From the themed collection: Food as Soft Matter
Paper

Pinching dynamics, extensional rheology, and stringiness of saliva substitutes

Saliva's response to extensional flows determine bolus cohesion during swallowing, growth of spit bubbles, stringiness observed during drooling or licking, and the size of drops released by coughing, singing, sneezing, or speaking.

Graphical abstract: Pinching dynamics, extensional rheology, and stringiness of saliva substitutes
From the themed collection: Food as Soft Matter
Paper

Interfacial assembly and rheology of multi-responsive glycyrrhizic acid at liquid interfaces

Multi-responsive glycyrrhizic acid shows varying and intriguing adsorption behaviors, structural reassembly, and interfacial rheological responses at liquid interfaces.

Graphical abstract: Interfacial assembly and rheology of multi-responsive glycyrrhizic acid at liquid interfaces
From the themed collection: Food as Soft Matter
Paper

Structural characterization of solvent-based food preparation of jellyfish

Jellyfish were soaked in aqueous mixed solvents (ethanol or acetone) and were found to undergo gel collapse below a critical solvent polarity. Strong gel collapse resulted in both microstructural re-arrangements and mechanical reinforcement.

Graphical abstract: Structural characterization of solvent-based food preparation of jellyfish
From the themed collection: Food as Soft Matter
Open Access Paper

Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase

The aim of this study was to assess how transglutaminase (TG) impacts the microstructure, texture, and rheological properties of fermentation-induced pea protein emulsion gels.

Graphical abstract: Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase
From the themed collection: Food as Soft Matter
Open Access Paper

Long term water trapping in Pickering emulsions undergoing compositional ripening

Water-in-oil emulsions are a potential way to achieve low-calorie foods. We investigate compositional ripening in two water-in-oil Pickering systems using confocal microscopy and particle tracking, revealing two contrasting end fates.

Graphical abstract: Long term water trapping in Pickering emulsions undergoing compositional ripening
From the themed collection: Food as Soft Matter
Paper

Rheology and dispensing of real and vegan mayo: the chickpea or egg problem

Real mayonnaise and vegan mayo display striking differences in dispensing behavior, manifested in the size and shape of drops, neck shape, and pinching dynamics often not revealed by the characterization and analysis of shear rheology.

Graphical abstract: Rheology and dispensing of real and vegan mayo: the chickpea or egg problem
From the themed collection: Food as Soft Matter
Open Access Paper

Emulsifier adsorption kinetics influences drop deformation and breakup in turbulent emulsification

We combine drop breakup simulations with adsorption kinetics to gain insight into how emulsifier dynamics control turbulent drop breakup.

Graphical abstract: Emulsifier adsorption kinetics influences drop deformation and breakup in turbulent emulsification
From the themed collection: Food as Soft Matter
Open Access Paper

Characterising the mechanical properties of soft solids through acoustics and rheology, exemplified by anhydrous milk fat

Changing rheological (G′, G′′, longitudinal viscosity) and acoustic (Sound velocity) properties of anhydrous milk fat as it cools from the melt to a soft solid.

Graphical abstract: Characterising the mechanical properties of soft solids through acoustics and rheology, exemplified by anhydrous milk fat
From the themed collection: Food as Soft Matter
Paper

Rheological study of nanoemulsions with repulsive and attractive interdroplet interactions

As the potential well between droplets becomes deeper, nanoemulsions show higher Image ID:d3sm00932g-t1.gif and σy. By superposition of rheological properties of nanoemulsions, a master curve is constructed for dynamic moduli at different volume fractions and interactions.

Graphical abstract: Rheological study of nanoemulsions with repulsive and attractive interdroplet interactions
From the themed collection: Food as Soft Matter
Paper

Water-resistance chitosan film through enzymatic treatment and layer-by-layer assembly with bacterial cellulose for food packaging materials

By interpreting bacterial cellulose (BC) through grafting chitosan with lauryl gallate (CT-LG), it exhibited exceptional hydrophobic properties while also employing a sustainable approach to chemical synthesis as a green packaging material.

Graphical abstract: Water-resistance chitosan film through enzymatic treatment and layer-by-layer assembly with bacterial cellulose for food packaging materials
From the themed collection: Food as Soft Matter
Open Access Paper

Emulsifying properties of plant-derived polypeptide and their conjugates: a self-consistent-field calculation study of the impact of hydrolysis

By considering the hydrolysates of soy protein produced by trypsin as an example, the emulsion stabilizing properties of plant-based protein fragments, and their conjugates with polysaccharides, have been investigated theoretically.

Graphical abstract: Emulsifying properties of plant-derived polypeptide and their conjugates: a self-consistent-field calculation study of the impact of hydrolysis
From the themed collection: Food as Soft Matter
Open Access Paper

Tea film formation in artificial tap water

On tea infusions, the formation of a transparent, shiny film which cracks upon disturbance can often be observed. The strength of this film depends on water hardness and tea variety.

Graphical abstract: Tea film formation in artificial tap water
From the themed collection: Food as Soft Matter
Paper

Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okara

Emulsion gels as soft materials were formulated by insoluble soybean fiber (ISF) assembled from okara in this study.

Graphical abstract: Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okara
From the themed collection: Food as Soft Matter
Paper

Non-linear properties and yielding of enzymatic milk gels

The enzymatic milk gel is a weak physical gel of casein micelles that displays strain-softening and strain-hardening before failure during stress sweep tests.

Graphical abstract: Non-linear properties and yielding of enzymatic milk gels
From the themed collection: Food as Soft Matter
23 items

About this collection

This collection, Guest Edited by Vivek Sharma (0000-0003-1152-1285) (University of Illinois Chicago), focuses both on understanding and analyzing food as soft matter, and on molecular gastronomy - the physicochemical basis for designing foods.  Many food materials are rheologically-complex fluids that can be modeled as multicomponent colloidal dispersions, with a continuous liquid phase containing dispersed proteins, polysaccharides, drops, bubbles, particles, and self-assembled structures such as micelles.  The lens of soft matter can be used to shed light on the science of cooking, food production, processing, and consumption by highlighting concepts from statistical thermodynamics, macromolecular and soft matter physics, interfacial science, fluid mechanics and rheology.

An understanding of current foods will also help us to develop a roadmap for sustainable, cost-effective, healthier, and tasteful alternatives, including meat and dairy alternatives with plant-based ingredients.  To this end, the collection encompasses review and research articles relevant to understanding and analyzing food as soft matter.


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