Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 552465
Title Towards new food emulsions: designing the interface and beyond
Author(s) Berton-Carabin, Claire; Schroën, Karin
Source Current Opinion in Food Science 27 (2019). - ISSN 2214-7993 - p. 74 - 81.
DOI https://doi.org/10.1016/j.cofs.2019.06.006
Department(s) Food Process Engineering
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2019
Availibility Full text available from 2020-01-06
Abstract

Emulsions are ubiquitous in foods, and decades of research work have led to advanced, although often empirical, control over the formulation and functionality of those systems. However, the conventional strategies to make food emulsions have to be revisited, due to the trends in the food sector area that have emerged in recent years. This includes a strong focus on naturalness, health and sustainability, which promotes the use of plant-derived ingredients, ideally obtained from mild processing, and thus, by essence, far from pure and well-characterized. Adapting to this change of mind while ensuring the physicochemical stability of emulsions is a challenge, and requires that researchers invest effort into deep characterization of the emulsions’ microstructure and dynamics, for which tools to characterize multiple scales are, more than ever, an essential need.

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