Soft Matter in Foods (eBook)

Graeme Gillies, Dérick Rousseau (Herausgeber)

eBook Download: EPUB

2025
619 Seiten
Rsc (Verlag)
978-1-83767-670-5 (ISBN)

Infos

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.

Produkt-Details

• Erscheint lt. Verlag: 23.6.2025
• Reihe/Serie: ISSN
• Reihe/Serie: RSC Soft Matter Series
• Reihe/Serie: Soft Matter Series
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Chemie ► Physikalische Chemie
• Themenwelt: Naturwissenschaften ► Physik / Astronomie ► Festkörperphysik
• Themenwelt: Technik ► Lebensmitteltechnologie
• Schlagworte: fat crystallizations • fluid mechanics • Food • food biomolecules • Food Emulsions • food science • Lipids • Meat Analogues • mulitphase systems • multiscale structure • protein gelation • Self-Assembly • soft matter • soft solids
• ISBN-10: 1-83767-670-4 / 1837676704
• ISBN-13: 978-1-83767-670-5 / 9781837676705