Food structure and functionality: a soft matter perspective Export

@article{citeulike:4462880, abstract = {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.}, author = {Ubbink, Job and Burbidge, Adam and Mezzenga, Raffaele}, citeulike-article-id = {4462880}, citeulike-linkout-0 = {http://dx.doi.org/10.1039/b802183j}, citeulike-linkout-1 = {http://www.rsc.org/Publishing/Journals/article.asp?doi=b802183j}, doi = {10.1039/b802183j}, journal = {Soft Matter}, keywords = {class-s09, food, review}, number = {8}, pages = {1569--1581}, posted-at = {2009-05-05 01:47:38}, priority = {0}, publisher = {The Royal Society of Chemistry}, title = {Food structure and functionality: a soft matter perspective}, url = {http://dx.doi.org/10.1039/b802183j}, volume = {4}, year = {2008} }

TY - JOUR ID - citeulike:4462880 L3 - citeulike-article-id:4462880 N2 - 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. IS - 8 JF - Soft Matter EP - 1581 TI - Food structure and functionality: a soft matter perspective PB - The Royal Society of Chemistry VL - 4 SP - 1569 KW - class-s09 KW - food KW - review AU - Ubbink, Job AU - Burbidge, Adam AU - Mezzenga, Raffaele PY - 2008/// UR - http://dx.doi.org/10.1039/b802183j ER -