Phase separation in food material design inspired by Nature

• Published in: Current opinion in colloid & interface science Vol. 28; pp. 56 - 62
• Main Authors: Aichinger, Pierre-Anton, Schmitt, Christophe, Gunes, Deniz Z., Leser, Martin E., Sagalowicz, Laurent, Michel, Martin
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.03.2017
• Subjects: Anti-freeze & ice-nucleating proteins; Biopolymers; Cells; Crystallization; Dairy gels; Foams; Nature; Phase separation; Self-organization; Structure; Nature; Foams; Anti-freeze & ice-nucleating proteins; Phase separation; Crystallization; Structure; Biopolymers; Dairy gels; Cells; Self-organization

Many foods are complex multiphasic systems prepared from raw materials and ingredients that are derived from complex hierarchically organized organisms such as plants, bacteria, yeasts or animals. The basic structural building blocks are biopolymers and colloids, which often maintain some of their o...