Food colloidal systems are investigated using a coherent integrated approach based on a combination of experiment, theory and simulation. Emphasis is on: Optimisation of protein/lipid/polysaccharide ingredients for the formulation and stabilisation of dispersed systems; development of improved understanding of the properties of adsorbed proteins and nanoparticles at fluid interfaces; control of microstructure and rheology of gels, foams and emulsions.
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