Understanding foods as soft materials

被引:550
作者
Mezzenga, R [1 ]
Schurtenberger, P
Burbidge, A
Michel, M
机构
[1] Univ Fribourg, Dept Phys, CH-1700 Fribourg, Switzerland
[2] Nestle Res Ctr, CH-1000 Lausanne, Switzerland
关键词
D O I
10.1038/nmat1496
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
Foods make up some of the most complex examples of soft condensed matter ( SCM) with which we interact daily. Their complexity arises from several factors: the intricacy of components, the different aggregation states in which foods are encountered, and the multitude of relevant characteristic time and length scales. Because foodstuffs are governed by the rules of SCM physics but with all the complications related to real systems, the experimental and theoretical approaches of SCM physics have deepened our comprehension of their nature and behaviour, but many questions remain. In this review we discuss the current understanding of food science, by considering established SCM methods as well as emerging techniques and theoretical approaches. With their complexity, heterogeneity and multitude of states, foods provide SCM physics with a challenge of remarkable importance.
引用
收藏
页码:729 / 740
页数:12
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