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Food colloids research: Historical perspective and outlook

✍ Scribed by Eric Dickinson

Publisher: Elsevier Science
Year: 2011
Tongue: English
Weight: 708 KB
Volume: 165
Category: Article
ISSN: 0001-8686
DOI: 10.1016/j.cis.2010.05.007

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✦ Synopsis

Trends and past achievements in the field of food colloids are reviewed. Specific mention is made of advances in knowledge and understanding in the areas of (i) structure and rheology of protein gels, (ii) properties of adsorbed protein layers, (iii) functionality derived from protein-polysaccharide interactions, and (iv) oral processing of food colloids. Amongst ongoing experimental developments, the technique of particle tracking for monitoring local dynamics and microrheology of food colloids is highlighted. The future outlook offers exciting challenges with expected continued growth in research into digestion processes, encapsulation, controlled delivery, and nanoscience.

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