Ubbink Job, Burbidge Adam, Mezzenga Raffaele
Nestlé Research Center, CH-1000 Lausanne 26, Switzerland.
Soft Matter. 2008 Jul 16;4(8):1569-1581. doi: 10.1039/b802183j.
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.
从软凝聚态物理的最新进展角度描述了食品的结构与功能。根据物理相关长度尺度对食品材料的结构和特性进行了概述。介绍了在凝胶、胶束、液晶、生物聚合物复合物和无定形碳水化合物物理学理解方面的最新进展。
