Abstract
Understanding food properties is paramount for enhancing features such as appearance, taste and texture, for improving health-related factors such as minimizing the onset of allergies or improving the digestibility of nutrients, and for preserving food and extending its shelf-life. This Review discusses the challenges and opportunities offered by analysing foods as soft condensed matter systems. Emphasis is placed on the three main macronutrients constituting the main building blocks of foods: polysaccharides, proteins and lipids. Similarities and differences with synthetic polymers, colloids and surfactants are described. This Review also discusses the lessons that can be learned from soft matter approaches and the extent of their applicability to real foods. This Review tackles how soft condensed matter physics can assist in the understanding of complex food systems, by relying on the foundations of established theories on polymers, colloids and surfactants to unravel the properties of food macrocomponents and the challenges associated with this task.
Published Version
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