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Review
Soft Matter, 2008, 4, 1569 - 1581, DOI: 10.1039/b802183j
Food structure and functionality: a soft matter perspective
Job Ubbink, Adam Burbidge and Raffaele Mezzenga
The structure and functionality of foods are described from the perspective of recent advances in soft condensed matter physics. An overview is given of the structure and properties of food materials in terms of the physically relevant length scales. Recent developments in the understanding of the physics of gels, micelles, liquid crystals, biopolymer complexes and amorphous carbohydrates are presented.
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