Soft matter in foods. Volume 22 /
Using soft matter physics to understand food materials at different length scales creates new opportunities for scientists in academia and industry to enhance the properties, production, and nutritional quality of processed foods. Recognising the growing transfer of knowledge between the food scienc...
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| Other Authors: | , |
| Format: | eBook |
| Language: | English |
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Cambridge :
Royal Society of Chemistry,
2025.
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| Series: | Soft matter series
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | Using soft matter physics to understand food materials at different length scales creates new opportunities for scientists in academia and industry to enhance the properties, production, and nutritional quality of processed foods. Recognising the growing transfer of knowledge between the food science and soft matter communities, the editors have brought together a wealth of expertise with rich insights for both. Beginning with the fundamentals, this book describes the behaviour of colloids, proteins, lipids, and carbohydrates in the context of soft matter science. Chapters on techniques and the behaviour of soft matter systems open the soft matter toolbox, providing food scientists with new approaches to characterise food. Taking a soft matter approach to a range of real food systems, chapters on applications provide a practical demonstration of the synergy between food science and soft matter. |
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| Physical Description: | 1 online resource (510 pages). |
| ISBN: | 9781837676699 1837676690 1837676704 9781837676705 |