ABSTRACT
From a structural standpoint, foods are composed of macro-and microstructural elements (e.g., gas bubbles, crystals, oil droplets, and hydrated macromolecules) arranged in three dimensions, such as those found in baked products, butter, –uid milk, puddings, and sausages. The creation of multiphase food structures has become considerably signi’cant for the food industry. However, such a task requires understanding the roles played by various physicochemical properties of food ingredients, at both the molecular level (structure at nano length scale) and the colloidal level (micro length scale), in the formation of a multiphase structure. This understanding would allow food processors to generate texture; and stabilize and control releases of tastes, –avors, nutrients, and bioactive compounds as well as postprandial metabolic responses of the created multiphase structure.
