Understanding Food Structures: The Colloid Science Approach

Food Structures, Digestion and Health

Volumn , Issue , 2014, Pages 3-49

  Dickinson, Eric ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Aeration; Colloids; Digestion; Emulsions; Encapsulation; Gelation; Nanoscience; Particles; Rheology; Structure

Indexed keywords

BIOLOGICAL MATERIALS; BIOPOLYMERS; COLLOIDS; COMPLEX NETWORKS; ELASTICITY; ELEMENTARY PARTICLES; EMULSIFICATION; EMULSIONS; ENCAPSULATION; FOOD PROCESSING; FOOD PRODUCTS; GELATION; NANOSCIENCE; RHEOLOGY; SLUDGE DIGESTION; STRUCTURE (COMPOSITION); WATER AERATION;

COMPLEX FORMS; EMULSION STRUCTURES; FOOD STRUCTURES; KEY ATTRIBUTES; PHYSICAL STABILITY; SOFT CONDENSED MATTERS; SPATIAL ORGANIZATION; STRUCTURAL ENTITIES;

FOOD STORAGE;

EID: 84942942682     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-404610-8.00001-3     Document Type: Chapter

References (160)

1. Adamcik J., Mezzenga R. Protein fibrils from a polymer physics perspective. Macromolecules 2012, 45:1137-1150.
2. Aguilera J.M. Why food microstructure?. J. Food Eng. 2005, 67:3-11.
3. Aguilera J.M. Food product engineering: building the right structures. J. Sci. Food Agric. 2006, 86:1147-1155.
4. Aguilera J.M., Germain J.C. Advances in image analysis for the study of food microstructure. Understanding and Controlling the Microstructure of Complex Foods 2007, 261-287. Woodhead Publishing, Cambridge, UK. D.J. McClements (Ed.).
5. Food Materials Science. Springer 2008, New York. J.M. Aguilera, P.J. Lillford (Eds.).
6. Aguilera J.M., Stanley D.W. Microstructural Principles of Food Processing and Engineering 1999, Aspen Publishers, Gaithersburg, MD. second ed.
7. Akhtar M., Stenzel J., Murray B.S., Dickinson E. Factors affecting the perception of creaminess of oil-in-water emulsions. Food Hydrocoll. 2005, 19:521-526.
8. Allen K.E., Dickinson E., Murray B.S. Acidified sodium caseinate emulsion foams containing liquid fat: a comparison with whipped cream. Lebensmittel Wiss. Technol. 2006, 39:225-234.
9. Allen K.E., Dickinson E., Murray B.S. Development of a model whipped cream: effects of emulsion droplet liquid/solid character and added hydrocolloid. Food Hydrocoll. 2008, 22:690-699.
10. Anderson M., Brooker B.E. Dairy foams. Advances in Food Emulsions and Foams 1988, 221-255. Elsevier Applied Science, London. E. Dickinson, G. Stainsby (Eds.).
11. Appelqvist I.A.M., Golding M., Vreeker R., Zuidam N.J. Emulsions as delivery systems in foods. Encapsulation and Controlled Release Technologies in Food Systems 2007, 41-82. Blackwell, Oxford. J.M. Lakkis (Ed.).
12. Arancibia C., Jublot L., Costell E., Bayarri S. Flavour release and sensory characteristics of o/w emulsions: influence of composition, microstructure and rheological behaviour. Food Res. Int. 2011, 44:1632-1641.
13. Augustin M.A., Hemar Y. Nano- and micro-structured assemblies for encapsulation of food ingredients. Chem. Soc. Rev. 2009, 38:902-912.
14. The Chemical Physics of Food 2007, Blackwell, Oxford. P. Belton (Ed.).
15. Bijsterbosch B.H., Bos M.T.A., Dickinson E., van Opheusden J.H.J., Walstra P. Brownian dynamics simulation of particle gel formation: from argon to yoghurt. Faraday Discuss. 1995, 101:51-64.
16. Colloidal Particles at Liquid Interfaces 2006, University Press, Cambridge, UK. B.P. Binks, T.S. Horozov (Eds.).
17. Boom R.K. Emulsions: principles and preparation. Food Materials Science 2008, 305-339. Springer, New York. J.M. Aguilera, P.J. Lillford (Eds.).
18. Bouquerand P.-E., Dardelle G., Erni P. An industry perspective on the advantages and disadvantages of different flavour delivery systems. Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals 2012, 211-251. Woodhead Publishing, Cambridge, UK. N. Garti, D.J. McClements (Eds.).
19. Brugger B., Rosen B.A., Richtering W. Microgels as stimuli-responsive stabilizers for emulsions. Langmuir 2008, 24:12202-12208.
20. Chen J. Food oral processing-a review. Food Hydrocoll. 2009, 23:1-25.
21. Chen J., Dickinson E. Viscoelastic properties of heat-set whey protein emulsion gels. J. Texture Stud. 1998, 29:285-304.
22. Chen J., Gaikwad V., Holmes M., Murray B., Povey M., Wang Y., Zhang Y. Development of a simple model device for in vitro gastric digestion investigation. Food Funct. 2011, 2:174-182.
23. Chen J., Stokes J.R. Rheology and tribology: two distinctive regimes of food texture sensation. Trends Food Sci. Technol. 2012, 25:4-12.
24. Chu L.-Y., Utada A.S., Shah R.K., Kim J.-W., Weitz D.A. Controllable monodisperse multiple emulsions. Angew. Chem. Int. Ed. 2007, 46:8970-8974.
25. Corredig M., Sharafbafi N., Kristo E. Polysaccharide-protein interactions in dairy matrices: control and design of structures. Food Hydrocoll. 2011, 25:1833-1841.
26. Cox A.R., Aldred D.L., Russell A.B. Exceptional stability of food foams using class II hydrophobin HFBII. Food Hydrocoll. 2009, 23:366-376.
27. de Kruif C.G. The future of soft matter and food structure. Faraday Discuss. 2012, 158:523-527.
28. de Wijk R.A., Terpstra M.E.J., Janssen A.M., Prinz J.F. Perceived creaminess of semi-solid foods. Trends Food Sci. Technol. 2006, 17:412-422.
29. Destribats M., Lapeyre V., Sellier E., Leal-Calderon F., Schmitt V., Ravaine V. Water-in-oil emulsions stabilized by water-dispersible poly(N-isopropyl-acrylamide) microgels: understanding anti-Finkle behaviour. Langmuir 2011, 27:14096-14107.
30. Dickinson E. The structure and stability of emulsions. Food Structure-Its Creation and Evaluation 1988, 41-57. Butterworths, London. J.M.V. Blanshard, J.R. Mitchell (Eds.).
31. Dickinson E. An Introduction to Food Colloids 1992, University Press, Oxford.
32. New Physicochemical Techniques for the Characterization of Complex Food Systems 1995, Blackie, Glasgow. E. Dickinson (Ed.).
33. Dickinson E. Mixed biopolymers at interfaces. Biopolymer Mixtures 1995, 349-372. University Press, Nottingham. S.E. Harding, S.E. Hill, J.R. Mitchell (Eds.).
34. Dickinson E. Structure and rheology of simulated gels from aggregated colloidal particles. J. Colloid Interface Sci. 2000, 225:2-15.
35. Dickinson E. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocoll. 2003, 17:25-39.
36. Dickinson E. Effect of hydrocolloids on emulsion stability. Gums and Stabilisers for the Food Industry 2004, vol. 12:394-404. Royal Society of Chemistry, Cambridge, UK. P.A. Williams, G.O. Phillips (Eds.).
37. Dickinson E. Interfacial particles in food emulsions and foams. Colloidal Particles at Liquid Interfaces 2006, 298-327. University Press, Cambridge, UK. B.P. Binks, T.S. Horozov (Eds.).
38. Dickinson E. Interfacial structure and stability of food emulsions as affected by protein-polysaccharide interactions. Soft Matter 2008, 4:932-942.
39. Dickinson E. Emulsification and emulsion stabilization with protein-polysaccharide complexes. Gums and Stabilisers for the Food Industry 2008, vol. 14:221-232. Royal Society of Chemistry, Cambridge, UK. P.A. Williams, G.O. Phillips (Eds.).
40. Dickinson E. Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocoll 2009, 21 3:1473-1482.
41. Dickinson E. Hydrocolloids and emulsion stability. Handbook of Hydrocolloids 2009, 23-49. Woodhead Publishing, Cambridge, UK. second ed. G.O. Phillips, P.A. Williams (Eds.).
42. Dickinson E. Flocculation of protein-stabilized oil-in-water emulsions. Colloids Surf. B. 2010, 81:130-140.
43. Dickinson E. Food emulsions and foams: stabilization by particles. Curr. Opin. Colloid Interface Sci. 2010, 15:40-49.
44. Dickinson E. Mixed biopolymers at interfaces: competitive adsorption and multilayer structures. Food Hydrocoll. 2011, 25:1966-1983.
45. Dickinson E. Double emulsions stabilized by food biopolymers. Food Biophys. 2011, 6:1-11.
46. Dickinson E. Use of nanoparticles and microparticles in the formation and stabilization of food emulsions. Trends Food Sci. Technol. 2012, 24:4-12.
47. Dickinson E. Emulsion gels: the structuring of soft solids with protein-stabilized oil droplets. Food Hydrocoll. 2012, 28:224-241.
48. Dickinson E. Stabilizing emulsion-based colloidal structures with mixed food ingredients. J. Sci. Food Agric. 2013, 93:710-721.
49. Dickinson E., Hong S.T. Influence of water-soluble non-ionic emulsifier on the rheology of heat-set protein-stabilized emulsion gels. J. Agric. Food Chem. 1995, 43:2560-2566.
50. Dickinson E., McClements D.J. Advances in Food Colloids, chap. 9 1995, Blackie, Glasgow.
51. Dickinson E., Stainsby G. Colloids in Food 1982, Applied Science, London.
52. Dickinson E., Ettelaie R., Murray B.S., Du Z. Kinetics of disproportionation of air bubbles beneath a planar air-water interface stabilized by food proteins. J. Colloid Interface Sci. 2002, 252:202-213.
53. Du Z., Bilbao-Montoya M.P., Binks B.P., Dickinson E., Ettelaie R., Murray B.S. Outstanding stability of particle-stabilized bubbles. Langmuir 2003, 19:3106-3108.
54. Ettelaie R. Computer simulation and modelling of food colloids. Curr. Opin. Colloid Interface Sci. 2003, 8:415-421.
55. Euston S.R., Costello G., Naser M.A., Nicolosai M.L. Modelling and computer simulation of food structures. Understanding and Controlling the Microstructure of Complex Foods 2007, 334-386. Woodhead Publishing, Cambridge, UK. D.J. McClements (Ed.).
56. Ferrua M.J., Kong F., Singh R.P. Computational modelling of gastric digestion and the role of food material properties. Trends Food Sci. Technol. 2011, 22:480-491.
57. Fiszman S., Varela P. The role of gums in satiety/satiation. Food Hydrocoll. 2013, 32:147-154.
58. Foegeding E.A., Davis J.P. Food protein functionality: a comprehensive approach. Food Hydrocoll. 2011, 25:1853-1864.
59. Foegeding E.A., Daubert C.R., Drake M.A., Essick G., Trulsson M., Vinyard C.J., van de Velde F. A comprehensive approach to understanding textural properties of semi- and soft-solid foods. J. Texture Stud. 2011, 42:103-129.
60. Foster K.D., Grigor J.M.V., Cheong J.N., Yoo M.J.Y., Bronlund J.E., Morgenstern M.P. The role of oral processing in dynamic sensory perception. J. Food Sci. 2011, 76:R49-R61.
61. Foster T.J. Natural structuring with cell wall materials. Food Hydrocoll. 2011, 25:1828-1832.
62. Frank K., Walz E., Gräf V., Greiner R., Köhler K., Schuchmann H.P. Stability of anthocyanin-rich W/O/W emulsions designed for intestinal release in gastrointestinal environment. J. Food Sci. 2012, 77:N50-N57.
63. Funami T. Next target for food hydrocolloid studies: texture design of foods using hydrocolloid technology. Food Hydrocoll. 2011, 25:1904-1914.
64. Ganzevles R.A., van Vliet T., Cohen Stuart M.A., de Jongh H.H.J. Manipulation of adsorption behaviour at liquid interfaces by changing protein-polysaccharide interactions. Food Colloids: Self-Assembly and Material Science 2007, 195-208. Royal Society of Chemistry, Cambridge, UK. E. Dickinson, M.E. Leser (Eds.).
65. Garrec D.A., Frasch-Melnik S., Henry J.V.L., Spyropoulos F., Norton I.T. Designing colloidal structures for micro and macro nutrient content and release in foods. Faraday Discuss. 2012, 158:37-49.
66. Garti N., Aserin A. Micelles and microemulsions as food ingredient and nutraceutical delivery systems. Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals 2012, 211-251. Woodhead Publishing, Cambridge, UK. N. Garti, D.J. McClements (Eds.).
67. Garti N., Benichou A. Double emulsions for food applications. Food Emulsions 2004, 353-412. Marcel Dekker, New York. fourth ed. S.E. Friberg, K. Larsson, J. Sjöblom (Eds.).
68. Golding M., Wooster T.J. The influence of emulsion structure and stability on lipid digestion. Curr. Opin. Colloid Interface Sci. 2010, 15:90-101.
69. Golding M., Wooster T.J., Day L., Xu M., Keogh J., Clifton P. Impact of gastric structuring on the lipolysis of emulsified lipids. Soft Matter 2011, 7:3513-3523.
70. Guzey D., McClements D.J. Formation, stability and properties of multilayer emulsions for application in the food industry. Adv. Colloid Interface Sci. 2006, 128:227-248.
71. Hedges E.S. Colloids 1931, Edward Arnold, London.
72. Hu M., Li Y., Decker E.A., Xiao H., McClements D.J. Impact of layer structure on physical stability and lipase digestibility of lipid droplets coated by biopolymer nanolaminated coatings. Food Biophys. 2011, 6:37-48.
73. Hur S.J., Lim B.O., Decker E.A., McClements D.J. In vitro human digestion models for food applications. Food Chem. 2011, 125:1-12.
74. Hutchings J.B., Lillford P.J. The perception of food texture-the philosophy of the breakdown path. J. Texture Stud. 1988, 19:103-115.
75. Iqbal S., Hameed G., Baloch M.K., McClements D.J. Structuring of lipid phases using controlled heteroaggregation of protein microspheres in water-in-oil emulsions. J. Food Eng. 2013, 115:314-321.
76. Janssen A.M., Terpstra M.E.J., de Wijk R.A., Prinz J.F. Relations between rheological properties, saliva-induced structure breakdown and sensory texture attributes of custards. J. Texture Stud. 2007, 38:42-69.
77. Jourdain L.S. Physical and enzymatic stability of emulsions containing complexes of casein and anionic polysaccharide 2008, Ph.D. thesis, University of Leeds.
78. Jourdain L., Leser M.E., Schmitt C., Michel M., Dickinson E. Stability of emulsions containing sodium caseinate and dextran sulfate: relationship to complexation in solution. Food Hydrocoll. 2008, 22:647-659.
79. Kalashnikova I., Bizot H., Bertoncini P., Cathala B., Capron I. Cellulosic nanorods of various aspect ratios for oil-in-water Pickering emulsions. Soft Matter 2013, 9:952-959.
80. Kilcast D., Clegg S. Sensory perception of creaminess and its relationship with food structure. Food Qual. Pref. 2002, 13:609-623.
81. Kong F., Singh R.P. A human gastric simulator (HGS) to study food digestion in human stomach. J. Food Sci. 2010, 75:E627-E635.
82. Kroes-Nijboer A., Venema P., van der Linden E. Fibrillar structures in food. Food Funct. 2012, 3:221-227.
83. Lairon D. Digestion and absorption of lipids. Designing Functional Foods 2009, 68-93. Woodhead Publishing, Cambridge, UK. D.J. McClements, E.A. Decker (Eds.).
84. Landfester K., Bechthold N., Tiarks F., Antonietti M. Formulation and stability mechanisms of polymerizable miniemulsions. Macromolecules 1999, 32:5222-5228.
85. Lau C.K., Dickinson E. Stabilization of aerated sugar particle systems at high sugar particle concentrations. Colloids Surf. A 2007, 301:289-300.
86. Le Révérend B.J.D., Norton I.T., Cox P.W., Spyropoulos F. Colloidal aspects of eating. Curr. Opin. Colloid Interface Sci. 2010, 15:84-89.
87. Lentle R.G., Janssen P.W.M. The Physical Processes of Digestion. Springer 2011, New York.
88. Leser M.E., Michel M., Watzke H.J. "Food goes nano"-new horizons for food structure research. Food Colloids, Biopolymers and Materials 2003, 3-13. Royal Society of Chemistry, Cambridge, UK. E. Dickinson, T. van Vliet (Eds.).
89. Li J., Ye A., Lee S.J., Singh H. Influence of gastric digestive reaction on subsequent in vitro intestinal digestion of sodium caseinate-stabilized emulsions. Food Funct. 2012, 3:320-326.
90. Li Y., McClements D.J. Controlling lipid digestion by encapsulation of protein-stabilized lipid droplets within alginate-chitosan complex coacervates. Food Hydrocoll. 2011, 25:1025-1033.
91. Li Y., Hu M., Du Y., Xiao H., McClements D.J. Control of lipase digestibility of emulsified lipids by encapsulation within calcium alginate beads. Food Hydrocoll. 2011, 25:122-130.
92. Li Y., Kim J., Park Y., McClements D.J. Modulation of lipid digestibility using structured emulsion-based delivery systems: comparison of in vivo and in vitro measurements. Food Funct. 2012, 3:528-536.
93. Liu C., Yao W., Zhang L., Qian H., Wu W., Jiang X. Cell-penetrating hollow spheres based on milk protein. Chem. Commun. 2010, 46:7566-7568.
94. Livney Y.D. Milk proteins as vehicles for bioactives. Curr. Opin. Colloid Interface Sci. 2010, 15:73-83.
95. Lundin L., Golding M., Wooster T.J. Understanding food structure and function in developing food for appetite control. Nutr. Diet. 2008, 65:S79-S85.
96. Macierzanka A., Böttger F., Rigby N.M., Lille M., Poutanen K., Mills E.N.C., Mackie A.R. Enzymatically structured emulsions in simulated gastrointestinal environment: impact on interfacial proteolysis and diffusion in intestinal mucus. Langmuir 2012, 28:17349-17362.
97. Mackie A., Macierzanka A. Colloidal aspects of protein digestion. Curr. Opin. Colloid Interface Sci. 2010, 15:102-108.
98. Magnuson B.A., Jonaitis T.S., Card J.W. A brief review of the occurrence, use, and safety of food-related nanomaterials. J. Food Sci. 2011, 76:R126-R133.
99. Malaki Nik A., Wright A.J., Corredig M. Impact of interfacial composition on emulsion digestion and rate of lipid hydrolysis using different in vitro digestion models. Colloids Surf. B 2011, 83:321-330.
100. Maldonado-Valderrama J., Gunning A.P., Ridout M.J., Wilde P.J., Morris V.J. The effect of physiological conditions on the surface structure of proteins: setting the scene for human digestion of emulsions. Eur. Phys. J. E 2009, 30:165-174.
101. Marciani L., Faulks R., Wickham M.S.J., Bush D., Pick B., Wright J., et al. Effect of intragastric acid stability of fat emulsions on gastric emptying, plasma lipid profile and postprandial satiety. Brit. J. Nutr. 2009, 101:919-928.
102. Matalanis A., Jones O.G., McClements D.J. Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds. Food Hydrocoll. 2011, 25:1865-1880.
103. McClements D.J. Food Emulsions: Principles, Practice and Techniques 2005, CRC Press, Boca Raton, FL. second ed.
104. Understanding and Controlling the Microstructure of Complex Foods 2007, Woodhead Publishing, Cambridge, UK. D.J. McClements (Ed.).
105. McClements D.J. Designing food structure to control stability, digestion, release and absorption of lipophilic components. Food Biophys. 2008, 3:219-228.
106. McClements D.J. Design of nano-laminated coatings to control bioavailability of lipophilic food components. J. Food Sci. 2010, 75:R30-R42.
107. McClements D.J. Nanoemulsions versus microemulsions: terminology, differences, and similarities. Soft Matter 2012, 8:1719-1729.
108. McClements D.J. Advances in fabrication of emulsions with enhanced functionality using structural design principles. Curr. Opin. Colloid Interface Sci. 2012, 17:235-245.
109. McClements D.J., Li Y. Review of in vitro digestion models for rapid screening of emulsion-based systems. Food Funct. 2010, 1:32-59.
110. Mezzenga R. Equilibrium and non-equilibrium structures in complex food systems. Food Hydrocoll. 2007, 21:674-682.
111. Moschakis T., Murray B.S., Dickinson E. Microstructural evolution of viscoelastic emulsions stabilized by sodium caseinate and xanthan gum. J. Colloid Interface Sci. 2005, 284:714-728.
112. Mulder H., Walstra P. The Milk Fat Globule 1974, Pudoc Publishing, Wageningen.
113. Murray B.S. Stabilization of bubbles and foams. Curr. Opin. Colloid Interface Sci. 2007, 12:232-241.
114. Muschiolik G. Multiple emulsions for food use. Curr. Opin. Colloid Interface Sci. 2007, 12:213-220.
115. Nicolai T., Britten M., Schmitt C. β-Lactoglobulin and WPI aggregates: formation, structure and applications. Food Hydrocoll. 2011, 25:1945-1962.
116. Nisisako T. Microstructured devices for preparing controlled multiple emulsions. Chem. Eng. Technol. 2008, 31:1091-1098.
117. Norton J.E., Norton I.T. Designer colloids-towards healthy everyday foods. Soft Matter 2010, 6:3735-3742.
118. Nylander T., Arnebrant T., Bos M., Wilde P. Protein/emulsifier interactions. Food Emulsifiers and their Applications 2008, 89-171. Springer, New York. second ed. G.L. Hasenhuettl, R.W. Hartel (Eds.).
119. Ouwehand A.C., Tiihonen K., Mäkeläinen H., Rautonen N., Hasselwander O., Sworn G. Non-starch polysaccharides in the gastrointestinal tract. Designing Functional Foods 2009, 126-147. Woodhead Publishing, Cambridge, UK. D.J. McClements, E.A. Decker (Eds.).
120. Pawlik A.K., Norton I.T. Encapsulation stability of duplex emulsions prepared with SPG cross-flow membrane, SPG rotating membrane and rotor-stator technques-a comparison. J. Membr. Sci. 2012, 415-416:459-468.
121. Pugnaloni L.A., Matia-Merino L., Dickinson E. Microstructure of acid-induced caseinate gels containing sucrose: quantification from confocal microscopy and image analysis. Colloids Surf. B 2005, 42:211-217.
122. Rayner M., Sjöö M., Timgren A., Dejmek P. Quinoa starch granules as stabilizing particles for production of Pickering emulsions. Faraday Discuss. 2012, 158:139-155.
123. Rzepiela A.A., van Opheusden J.H.J., van Vliet T. Large shear deformation of particle gels studied by Brownian dynamics simulations. J. Rheol. 2004, 48:863-880.
124. Saglam D. Design and functionality of dense protein particles 2012, Ph.D. thesis, Wageningen University.
125. Sala G., de Wijk R.A., van de Velde F., van Aken G.A. Matrix properties affect the sensory perception of emulsion-filled gels. Food Hydrocoll. 2008, 22:353-363.
126. Sarkar A., Singh H. Oral behaviour of food emulsions. Food Oral Processing 2012, 111-137. Wiley, Oxford. J. Chen, L. Engelen (Eds.).
127. Sarkar A., Goh K.K.T., Singh H. Properties of oil-in-water emulsions stabilized by β-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin. Food Hydrocoll. 2010, 24:534-541.
128. Schulze K. Imaging and modelling of digestion in the stomach and the duodenum. Neurogastroenterol. Motil. 2006, 18:172-183.
129. Semenova M., Dickinson E. Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions 2010, Brill, Leiden.
130. Semo E., Kesselman E., Danino D., Livney Y.D. Casein micelle as a natural nanocapsular vehicle for neutraceuticals. Food Hydrocoll. 2007, 21:936-942.
131. Singh H., Sarkar A. Behaviour of protein-stabilized emulsions under various physiological conditions. Adv. Colloid Interface Sci. 2011, 165:47-57.
132. Singh H., Ye A., Horne D. Structuring food emulsions in the gastrointestinal tract to modify lipid digestion. Prog. Lipid Res. 2009, 48:92-100.
133. Spiller R., Gowland P., Marciani L. Techniques for assessing the functional response to food of the stomach and small and large intestine. Designing Functional Foods 2009, 362-386. Woodhead Publishing, Cambridge, UK. D.J. McClements, E.A. Decker (Eds.).
134. Ström A., Boers H.M., Koppert R., Melnikov S.M., Wiseman S., Peters H.P.F. Physicochemical properties of hydrocolloids determine their appetite effects. Gums and Stabilisers for the Food Industry 2010, vol. 15:341-355. Royal Society of Chemistry, Cambridge, UK. P.A. Williams, G.O. Phillips (Eds.).
135. Taleb N.N. Antifragile 2012, Allen Lane, London.
136. Tanaka H. Viscoelastic phase separation in soft matter and foods. Faraday Discuss. 2012, 158:371-406.
137. Taylor A.J. Measurement and simulation of flavour release from foods. Designing Functional Foods 2009, 294-313. Woodhead Publishing, Cambridge, UK. D.J. McClements, E.A. Decker (Eds.).
138. Tchuenbou-Magaia F.L., Al-Rifai N., Ishak N.E.M., Norton I.T., Cox P.W. Suspensions of air cells with cysteine-rich protein coats: air-filled emulsions. J. Cell. Plastics 2011, 47:217-232.
139. Turgeon S.L., Schmitt C., Sanchez C. Protein-polysaccharide complexes and coacervates. Curr. Opin. Colloid Interface Sci. 2007, 12:166-178.
140. Ubbink J. Soft matter approaches to structured foods: from "cook-and-look" to rational food design?. Faraday Discuss. 2012, 158:9-35.
141. Utada A.S., Lorenceau E., Link D.R., Kaplan P.D., Stone H.A., Weitz D.A. Monodisperse double emulsions generated from a microcapillary device. Science 2005, 308:537-541.
142. Velikov K.P. Colloidal emulsions and particles as micronutrient and nutraceutical delivery systems. Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals 2012, 317-391. Woodhead Publishing, Cambridge, UK. N. Garti, D.J. McClements (Eds.).
143. van Aken G.A. Relating food emulsion structure and composition to the way it is processed in the gastrointestinal tract and physiological responses: what are the opportunities?. Food Biophys. 2010, 5:258-283.
144. van Aken G.A., Bomhof E., Zoet F.D., Verbeek M., Oosterveld A. Differences in in vitro gastric behaviour between homogenized milk and emulsions stabilized by Tween 80, whey protein, or whey protein and caseinate. Food Hydrocoll. 2011, 25:781-788.
145. van Aken G.A., de Hoog E.H.A., Vingerhoeds M.H. Oral processing and perception of food emulsions: the relevance for fat reduction in food. Designing Functional Foods 2009, 481-501. Woodhead Publishing, Cambridge, UK. D.J. McClements, E.A. Decker (Eds.).
146. van Aken G.A., Vingerhoeds M.H., de Hoog E.H.A. Food colloids under oral conditions. Curr. Opin. Colloid Interface Sci. 2007, 12:251-262.
147. van der Sman R.G.M. Soft matter approaches to food structuring. Adv. Colloid Interface Sci. 2012, 176-177:18-30.
148. van Vliet T. Factors determining small-deformation behaviour of gels. Food Emulsions and Foams: Interfaces, Interactions and Stability 1999, 307-317. Royal Society of Chemistry, Cambridge, UK. E. Dickinson, J.M. Rodriguez Patino (Eds.).
149. van Vliet T., van Aken G.A., de Jongh H.H.J., Hamer R.J. Colloidal aspects of texture perception. Adv. Colloid Interface Sci. 2009, 150:27-40.
150. Velikov K.P., Pelan E. Colloidal delivery systems for micronutrients and neutraceuticals. Soft Matter 2008, 4:1964-1980.
151. Vincent J.F.V. The composite structure of biological tissue used for food. Food Materials Science 2008, 11-20. Springer, New York. J.M. Aguilera, P.J. Lillford (Eds.).
152. Walstra P. Physical Chemistry of Foods. Marcel Dekker 2003, New York.
153. Walstra P., Wouters J.T.M., Geurts T.J. Dairy Science and Technology 2006, CRC Press, Boca Raton, FL. second ed.
154. Wang Y., Bamdad F., Song Y., Chen L. Hydrogel particles and other novel protein-based methods for food ingredient and nutraceutical delivery systems. Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals 2012, 412-450. Woodhead Publishing, Cambridge, UK. N. Garti, D.J. McClements (Eds.).
155. Whittle M., Dickinson E. Large deformation rheological behaviour of a model particle gel. J. Chem. Soc. Faraday Trans. 1998, 94:2453-2462.
156. Wickham M., Faulks R., Mills C. In vitro digestion methods for assessing the effect of food structure on allergen breakdown. Mol. Nutr. Food Res. 2009, 53:952-958.
157. Wilde P.J., Chu B.S. Interfacial and colloidal aspects of lipid digestion. Adv. Colloid Interface Sci. 2011, 165:14-22.
158. Yusoff A., Murray B.S. Modified starch granules as particle stabilizers of oil-in-water emulsions. Food Hydrocoll. 2011, 25:42-55.
159. Zeeb B., Fischer L., Weiss J. Cross-linking of interfacial layers affects the salt and temperature stability of multilayered emulsions consisting of fish gelatin and sugar beet pectin. J. Agric. Food Chem. 2011, 59:10546-10555.
160. 3 nanoparticles. Colloids Surf. A 2013, 417:126-132.