| Titre : | Food Colloids 2008 : Creating Structure, Delivering Functionality |
| Auteurs : | Universite du Maine;Institut Universitaire de Technologie, Le Mans (FRA), - Auteur ; INRA Unité Biopolymères Interaction Assemblages (1268; Nantes, FRA), - Auteur ; INSERM (Angers, France), - Auteur ; Food Colloids 2008 (2008/04/06-09; Le Mans, France), - Auteur |
| Type de document : | congrès/colloque |
| Editeur : | Angers [FRA] : Presses de l'Université d'Angers, 2008 |
| Format : | 141 p. |
| Note générale : | 12ème colloque (twelfth food colloids conference), Le Mans (France) du 6 au 9 avril 2008 |
| Langues: | = Anglais |
| Mots-clés: | COLLOIDE ; GEL ; EMULSION ; MOUSSE ; PROPRIETE FONCTIONNELLE ; PRODUIT ALIMENTAIRE ; AUTOASSEMBLAGE ; ENCAPSULATION ; AGREGATION ; BIOMATERIAU ; PROTEINE ; POLYSACCHARIDE ; INTERACTION MOLECULAIRE ; MICROSTRUCTURE ; TECHNIQUE ANALYTIQUE ; INTERFACE ; RHEOLOGIE |
| Note de contenu : |
The subject area of this conference series is the physical chemistry of the complex systems formed by the macromolecules and dispersed particles that stabilize food emulsions, dispersions, gels and foams. Our objective is to understand better how the interactions between the various components lead to multi-phase structures on different length scales, and therefore how the ingredient compositions and processing conditions affect product stability and rheology. This fundamental knowledge is necessary for systematic control of the quality attributes of existing food systems, and for creating novel formulations capable of delivering enhanced functionality related to taste, texture, nutrition and perceived health benefit.
This Special Issue contains a selection of the many original contributed oral and poster presentations presented at the conference. In both the formal lectures and the informal discussions amongst the delegates, two areas of strong current interest are (a) the behaviour of food colloids in the human body and (b) the development of novel colloidal strategies for encapsulation, protection and delivery of nutrients. The scientific programme was based around six stated themes: (i) bio-availability and colloidal structure, (ii) dynamics in multicomponent systems, (iii) designing structure through flow, (iv) colloidal aspects of sensory perception, (v) interacting biopolymer systems, and (vi) thermodynamics and structure of interfaces. Review-type articles based on the presentations by the keynote lecturers introducing each of these themes are to be published separately in a Special Issue of Advances in Colloid and Interface Science. The next conference in this continuing series is scheduled to take place in Granada (Spain) in March 2010 |
| Lien pérenne : |
DOI : doi:10.1016/j.foodhyd.2008.11.003 
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| En ligne : | http://www.inra.fr/foodcolloids2008 |
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