TY - JOUR
T1 - Microfluidics-based observations to monitor dynamic processes occurring in food emulsions and foams (online)
AU - Schroen, C.G.P.H.
AU - Deng, B.
AU - Berton-Carabin, C.C.
AU - Marze, Sébastien
AU - Corstens, M.N.
AU - Hinderink, E.B.A.
PY - 2023/4
Y1 - 2023/4
N2 - Food design is often done based on a trial-and-error basis,using structure properties as an indicator of product quality.Although this has led to many good p roducts in the market, this‘cook and look’ approach could benefit from insights into dynamic processes as they occur during food formation, storage, and digestion. Currently microfluidic devices are being developed to allow these types of observations, and here we show the latest examples in the field of emulsions and foams, including effects that occur during digestion. We expect that these techniques will supply a stepping stone to thorough understanding at various length and timescales that are all instrumental in designing high-quality food products, and ultimately creating foods with health benefits.
AB - Food design is often done based on a trial-and-error basis,using structure properties as an indicator of product quality.Although this has led to many good p roducts in the market, this‘cook and look’ approach could benefit from insights into dynamic processes as they occur during food formation, storage, and digestion. Currently microfluidic devices are being developed to allow these types of observations, and here we show the latest examples in the field of emulsions and foams, including effects that occur during digestion. We expect that these techniques will supply a stepping stone to thorough understanding at various length and timescales that are all instrumental in designing high-quality food products, and ultimately creating foods with health benefits.
U2 - 10.1016/j.cofs.2023.100989
DO - 10.1016/j.cofs.2023.100989
M3 - Article
SN - 2214-7993
VL - 50
JO - Current Opinion in Food Science
JF - Current Opinion in Food Science
M1 - 100989
ER -