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.
Finding a Common Ground in Soft Matter and Food Science
What Are Our Food/Water Isotherms Really Telling Us? A New Way to Look at Old Data
Self-assembly of Food-related Lipids
Modelling Thermodynamics of Food Plasticizers
Colloids, Suspensions, Foams and Composite Materials
Rheological Properties and Structure of Colloidal Oleogels and Hydrogels
Molecular Simulations of Food Biomolecules
Fluid Mechanics-based Measurement Techniques: Using Rheology and Tribology for Material Characterization and Product Development
Combined Techniques to Understand the Multiscale Structure and Functionality of Foods
Recent Advances in Scattering Techniques for Studying Food Emulsions
Fat Crystallization in Complex Multiphase Systems
Soft Solids in Dairy
Gelation of Soy Protein: A Key Aspect of Tofu Processing
From Fruit and Vegetable Juices to Purées: A Story of Soft and Deformable Particle Suspensions
Ice Cream
Soft Matter Structuring in Plant-based Meat Analogues
Applying Soft Matter Principles in Food Oral Processing: The Case of Stickiness
Bread Dough and Baking Foams
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