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Bridging benchtop research and industrial processed foods: Structuring of model food emulsions

Paper ID Volume ID Publish Year Pages File Format Full-Text
19948 43149 2014 15 PDF Available
Title
Bridging benchtop research and industrial processed foods: Structuring of model food emulsions
Abstract

Modern food formulation and processing are shaped by the consumer demands for cheaper, healthier, more palatable and convenient foods. In order to satisfy these ever-increasing demands, food scientists require comprehensive understanding of the structure-function relationship for effective, fit-for-purpose microstructural product design.This review reports on the new approaches in the formulation and processing of model state-of-the-art emulsion-based food products, whose variety of physiochemical and sensory properties are created and controlled by their microstructure. Current know-how on the mechanisms that govern desired food behaviour with emphasis on their advantages, limitations and potential applications are reviewed on examples of model nano, duplex, Pickering, aerated and water-in-water emulsions.

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Keywords
Structured emulsions; Food microstructure; Fat reduction; Encapsulation; Targeted delivery; Sensory properties
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Bridging benchtop research and industrial processed foods: Structuring of model food emulsions
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Structure - Volume 1, Issue 1, January 2014, Pages 24–38
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us