Soft Matter in Foods.

Format:

Book

Author/Creator:

Gillies, Graeme.

Contributor:

Rousseau, Dérick.

Series:

Issn Series

Issn Series ; v.Volume 22

Language:

English

Subjects (All):

Food science.

Rheology.

Physical Description:

1 online resource (478 pages)

Edition:

1st ed.

Place of Publication:

Cambridge : Royal Society of Chemistry, The, 2025.

Summary:

Exploring food with soft matter physics provides a greater understanding of its structure and properties, presenting new opportunities in both food science and soft matter.

Contents:

Cover

Title

Copyright

Contents

Chapter 1 Finding Common Ground in Soft Matter and Food Science

1.1 Introduction

1.2 Rheological Concepts of Food

1.3 Material Microstructures

1.3.1 Polymers

1.3.2 Colloids

1.4 Interactions

1.4.1 Electrostatic Interactions

1.4.2 Depletion Force and Phase Separation

1.4.3 Steric Force

1.4.4 Deformation

1.4.5 Capillary Forces

1.5 Non-continuum Phenomena

1.5.1 Suspensions of Macroscopic Particles

1.5.2 Glass Transition and Moisture Transport

1.5.3 Powders and Granular Materials

1.6 Summary and Outlook

Acknowledgements

References

Chapter 2 What Are Our Food/Water Isotherms Really Telling Us? A New Way to Look at Old Data

2.1 Introduction

2.2 How to Draw Mechanistic Insights from Different Classes of Isotherms

2.3 BET/GAB Cannot Capture the Complexity of Food Samples

2.4 Outline of the Proposed Resolution

2.4.1 Origin of the ABC Isotherm

2.4.2 Meaning of the ABC Parameters Generated by AI.

Notes:

Description based on publisher supplied metadata and other sources.

Part of the metadata in this record was created by AI, based on the text of the resource.

ISBN:

1-83767-669-0

1-83767-670-4

OCLC:

1525192512