Sarkar, A orcid.org/0000-0003-1742-2122, Ye, A and Singh, H (2017) Oral processing of emulsion systems from a colloidal perspective. Food and Function, 8 (2). pp. 511-521. ISSN 2042-6496
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.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2016, Royal Society of Chemistry. This is an author produced version of a paper published in Food & Function. Uploaded in accordance with the publisher's self-archiving policy. |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 07 Oct 2016 13:07 |
Last Modified: | 28 Sep 2017 15:00 |
Published Version: | https://doi.org/10.1039/C6FO01171C |
Status: | Published |
Publisher: | Royal Society of Chemistry |
Identification Number: | 10.1039/C6FO01171C |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:105667 |