Structure–function relationships in food emulsions: Improving food quality and sensory perception

Increasing consumer demand for higher quality, cheaper, more convenient, and healthier emulsion-based products means that the food industry must have a good understanding of the relationship between the structural and functional properties of food emulsions. This review article provides an overview of the relationship between the composition and structural organization of oil-in-water emulsions and their physicochemical (optical, rheological, and stability) and sensory (appearance, texture, flavor, and mouthfeel) properties. It also discusses recent advances in the design of structured emulsions with novel functional properties, such as multiple emulsions, filled-hydrogel particles, multilayer emulsions, microclusters, and air-filled emulsions.