Abstract
Developing foods with enhanced stability and quality is not straightforward. To change the properties of foods in a controlled manner, knowledge on how certain ingredients affect the structure of the food and how certain interactions can be used to alter the structure of the food on a mesoscopic level is required. To provide functionality to food systems such as emulsions and emulsion-filled gels, knowledge of both bulk and interfacial properties is required, as both the continuous phase and the dispersed phase have an influence on the behavior of these systems under certain environmental conditions. These properties have an influence on foods when stored, consumed, and digested. Structure design can thus be used to not only enhance stability and alter sensory perception during breakdown of the food in the mouth, but also the digestion process in later stages of the gastrointestinal tract. In this chapter, we give an overview of different structural building blocks that can be used to change both interfacial and bulk properties, and examples are given how such characteristics can affect the digestion process and sensory perception of foods.
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