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Soft matter food physics-the physics of food and cooking

Vilgis, Thomas A

Reports on progress in physics, 2015-12, Vol.78 (12), p.124602-124602 [Periódico revisado por pares]

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Título:
Soft matter food physics-the physics of food and cooking
Autor: Vilgis, Thomas A
Assuntos: Carbohydrates ; Crystal structure ; Dough ; Emulsions ; food structure ; Foods ; Meat ; Pasta ; Perception ; proteins ; soft matter
É parte de: Reports on progress in physics, 2015-12, Vol.78 (12), p.124602-124602
Notas: ROPP-100255.R1
ObjectType-Article-1
SourceType-Scholarly Journals-1
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Descrição: This review discusses the (soft matter) physics of food. Although food is generally not considered as a typical model system for fundamental (soft matter) physics, a number of basic principles can be found in the interplay between the basic components of foods, water, oil/fat, proteins and carbohydrates. The review starts with the introduction and behavior of food-relevant molecules and discusses food-relevant properties and applications from their fundamental (multiscale) behavior. Typical food aspects from 'hard matter systems', such as chocolates or crystalline fats, to 'soft matter' in emulsions, dough, pasta and meat are covered and can be explained on a molecular basis. An important conclusion is the point that the macroscopic properties and the perception are defined by the molecular interplay on all length and time scales.
Editor: England: IOP Publishing
Idioma: Inglês

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