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Back cover

Food & Function Vol - 8 Issue - 1

Food & Function Vol -7

Food & Function Vol -6

Food & Function Vol -5

Food & Function Vol -4

Food & Function Vol -3

Food & Function Vol -2

Food & Function Vol -1

Oral processing of emulsion systems from a colloidal perspective

Content Provider	Royal Society of Chemistry (RSC)
Author	Sarkar, Anwesha Singh, Harjinder Ye, Aiqian
Copyright Year	2017
Abstract	This review discusses recent understanding of the oral destabilization of food emulsions from a colloidal perspective. The review deals mainly with the microstructural changes in emulsions and emulsion gels during oral processing at a colloidal length scale, with the key emphasis being on the role of electrostatic interactions, enzymatic modifications and surface-induced phenomena. Knowledge of these complex interactions between the emulsion droplets and the oral components, such as salivary proteins, enzymes and oral shear, might be the key to understanding the oral behaviour and sensory perception of food emulsions. Gaining insights on the interplay between interfacial engineering, oral breakdown and sensory response can serve as a reference in the designing of low fat products with a full fat sensation. Finally, the review also includes a small section on mixed hydrocolloid gel structuring, targeting populations with special oral processing needs. The combination of microstructural approaches and our understanding of the fate of structure during oral processing can help us to design new products with novel sensorial and/or textural attributes.
Starting Page	511
Ending Page	521
Page Count	11
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	8
Issue Number	2
Journal	Food & Function
DOI	10.1039/c6fo01171c
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Emulsion Interplay Entertainment Lipid Full Fat Colloid
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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