title: Soft matter approaches to structured foods: from "cook-and-look" to rational food design?
abstract: Developments in soft matter physics are discussed within the context of food structuring. An overview is given of soft matter-based approaches used in food, and a relation is established between soft matter approaches and food technology, food creation, product development and nutrition. Advances in food complexity and food sustainability are discussed from a physical perspective, and the potential for future developments is highlighted.
authors.affiliation: Food Concept & Physical Design "The Mill", Mühleweg 10, CH-4112 Flüh, Switzerland. job.ubbink@themill.ch
authors.forename: Job
authors.initials: J
authors.lastname: Ubbink
mesh_terms: D003296:Cooking; D005285:Fermentation; D005502:Food; D005504:Food Analysis; D005524:Food Technology / Q000379:methods*; D006801:Humans; D009753:Nutritive Value; D061352:Pasteurization; D010825:Physics; D013242:Sterilization