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Soft Matter

Where physics meets chemistry meets biology for fundamental soft matter research.



Food Science web theme issue


26 January 2009

Welcome to the Soft Matter web theme issue, focussing on food science. 

This Soft Matter web theme explores fundamental interdisciplinary research into food science covering a variety of areas including food biophysics, food colloids and emulsions, and complex food structure. Articles included in this web theme issue appear in regular issues of Soft Matter and are now FREE to access online for one month. 

 

Guest Editor: Professor Peter Fryer, University of Birmingham, UK. 

"Foods are the soft solids we eat every day. Their manufacture, and breakdown in the mouth and stomach, governs the taste, texture and nutritional value we receive. Understanding the ways food materials behave is thus vital in practice as well as being difficult and interesting science."
- Peter Fryer

Peter Fryer

 

 

 

 

 

 

 

 

 

 

Just added: the final articles in the issue from Peter Fryer on melting kinetics of cocoa butter in chocolate, from John Dutcher on pH induced changes in adsorbed beta-lactoglobulin, and from Hiroyuki Mayama on the blooming theory of tristearin.      


 

 


Highlights

Aggregation in -lactoglobulin
Athene M. Donald, Soft Matter, 2008, 4, 1147
DOI: 10.1039/b800106e

Reviews

The science of food structuring
R. G. M. van der Sman and A. J. van der Goot, Soft Matter, 2009, 5, 501
DOI: 10.1039/b718952b

Food structure and functionality: a soft matter perspective
Job Ubbink, Adam Burbidge and Raffaele Mezzenga, Soft Matter, 2008, 4, 1569
DOI: 10.1039/b802183j

Microscopy, microstructure and displacement of proteins from interfaces: implications for food quality and digestion
Victor John Morris and Allan Patrick Gunning, Soft Matter, 2008, 4, 943
DOI: 10.1039/b718904d

Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions
Eric Dickinson, Soft Matter, 2008, 4, 932
DOI: 10.1039/b718319d

Colloidal delivery systems for micronutrients and nutraceuticals
Krassimir P. Velikov and Eddie Pelan, Soft Matter, 2008, 4, 1964
DOI: 10.1039/b804863k

Papers

Blooming theory of tristearin
Hiroyuki Mayama, Soft Matter, 2009, 5, 856
DOI: 10.1039/b815005b

pH-induced changes in adsorbed -lactoglobulin molecules measured using atomic force microscopy
Ahmed Touhami and John R. Dutcher, Soft Matter, 2009, 5, 220
DOI: 10.1039/b811609a

Emulsification alters simulated gastrointestinal proteolysis of -casein and -lactoglobulin
Adam Macierzanka, Ana I. Sancho, E. N. Clare Mills, Neil M. Rigby and Alan R. Mackie, Soft Matter, 2009, 5, 538
DOI: 10.1039/b811233a

Modelling crystallization and melting kinetics of cocoa butter in chocolate and application to confectionery manufacturing
B. J. D. Le Révérend, P. J. Fryer and S. Bakalis, Soft Matter, 2009, 5, 891
DOI: 10.1039/b809446b

Structure and dynamics of maltooligomer–water solutions and glasses
Hans Jörg Limbach and Job Ubbink, Soft Matter, 2008, 4, 1887
DOI: 10.1039/b719471d

Microstructure of fat bloom development in plain and filled chocolate confections
Dérick Rousseau and Paul Smith, Soft Matter, 2008, 4, 1706
DOI: 10.1039/b718066g

Engineering the oil binding capacity and crystallinity of self-assembled fibrillar networks of 12-hydroxystearic acid in edible oils
Michael A. Rogers, Amanda J. Wright and Alejandro G. Marangoni, Soft Matter, 2008, 4, 1483
DOI: 10.1039/b803299h

The influence of electrostatic interaction on the structure and the shear modulus of heat-set globular protein gels
Soraya Mehalebi, Taco Nicolai and Dominique Durand, Soft Matter, 2008, 4, 893
DOI: 10.1039/b718640a

Direct observation of adhesion and spreading of emulsion droplets at solid surfaces
Diane M. Dresselhuis, George A. van Aken, Els H. A. de Hoog and Martien A. Cohen Stuart, Soft Matter, 2008, 4, 1079
DOI: 10.1039/b718891a

Also of interest

RSC publishing have an extensive online catalogue of books in the area of food and nutrition. Recent examples include:

Science of Chocolate

Science of Chocolate

Copyright: 2008
Stephen T Beckett

This book takes the reader on the journey of chocolate, to discover how confectionery is made and will appeal to those with a fascination for chocolate.


Gums and Stabilisers for the Food Industry 14

Gums and Stabilisers for the Food Industry 14

Copyright: 2008
Peter A Williams

A useful information source for researchers and other professionals in industry and academia, particularly those involved directly with food science.


Food Colloids

Food Colloids

Copyright: 2007
Eric Dickinson

This authoritative book will serve as a guide and reference to researchers in the field of food colloids.


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