Activity: Talk or presentation › Invited talk › Other
Description
The presentation will survey examples of the role of physics in understanding the formation and properties of microstructures in food and how this understanding can fuel innovations, and, reversely, how innovative ideas lead to exploring novel microstructures with concomittant new understanding of the physics of formation and properties of microstructures in food. The examples cover proteins, fats and carbohydrates as molecular ingredients, and microstructures of fibrillar, planar or spherical shape.