کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
591000 878939 2011 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Food colloids research: Historical perspective and outlook
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
Food colloids research: Historical perspective and outlook
چکیده انگلیسی

Trends and past achievements in the field of food colloids are reviewed. Specific mention is made of advances in knowledge and understanding in the areas of (i) structure and rheology of protein gels, (ii) properties of adsorbed protein layers, (iii) functionality derived from protein–polysaccharide interactions, and (iv) oral processing of food colloids. Amongst ongoing experimental developments, the technique of particle tracking for monitoring local dynamics and microrheology of food colloids is highlighted. The future outlook offers exciting challenges with expected continued growth in research into digestion processes, encapsulation, controlled delivery, and nanoscience.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Advances in Colloid and Interface Science - Volume 165, Issue 1, 9 June 2011, Pages 7–13
نویسندگان
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