DESIGNING MESOSTRUCTURES FOR FOOD FUNCTIONALITY

摘要

We will discuss a few examples of the mutual couplings that exist between specific mesostructures (also typically present in foods) and their dispersing surrounding, and how these couplings across multiple scales dictate the mesostructural functionalities. Such a multi-scale dynamic approach is required in addressing processing, consumption and digestion of foods. We first consider the elasticity of a system consisting of fibrillar structures and discuss the contribution of a fibril to the elasticity as a function of the interaction with the surrounding fibrils (van der Linden and Parker 2005). Next we review how the surrounding of the fibril by means of its pH can affect the system robustness against phase separation, and how this can be altered by adding a surfactant like SDS (Jung, Savin et al. 2008; Kroes-Nijboer, Sawalha et al. 2012).