Agrotechnology and Food Sciences Group, Wageningen University & Research, The Netherlands.
Adv Colloid Interface Sci. 2012 Aug-Sep;176-177:18-30. doi: 10.1016/j.cis.2012.04.002. Epub 2012 Apr 20.
We give an overview of the many opportunities that arise from approaching food structuring from the perspective of soft matter physics. This branch of physics employs concepts that build upon the seminal work of van der Waals, such as free volume, the mean field, and effective temperatures. All these concepts aid scientists in understanding and controlling the thermodynamics and (slow) dynamics of structured foods. We discuss the use of these concepts in four topics, which will also be addressed in a forthcoming Faraday Discussion on food structuring.
我们概述了从软物质物理学的角度来研究食品结构所带来的诸多机会。这门物理学分支采用了范德华等人的开创性工作中所构建的概念，如自由体积、平均场和有效温度。所有这些概念都帮助科学家理解和控制结构化食品的热力学和（缓慢）动力学。我们将在四个主题中讨论这些概念的应用，这些主题也将在即将举行的关于食品结构的 Faraday 讨论会上进行讨论。
