Microgels — An alternative colloidal ingredient for stabilization of food emulsions. Issue 2 (June 2015)

• Record Type: Journal Article
• Authors: Dickinson, Eric
• Is Part Of: Trends in food science & technology. Volume 43:Issue 2(2015)
• Page Start: 178
• Page End: 188
• Publication Date: 2015-06
• Subjects: Food industry and trade -- Periodicals; Food -- Biotechnology -- Periodicals; 664.005
• DOI: 10.1016/j.tifs.2015.02.006
• Languages: English
• ISSNs: 0924-2244

Abstract

<abstract xml:lang="en" abstract-type="author" id="abs0010"> <title> <x xml:space="preserve">Abstract</x> </title> <sec> <p id="abspara0010">A gel is a conventionally defined on the macroscopic scale as a state of matter with a connected network of structural elements (polymers) and predominantly solid-like mechanical properties. When gel-like features are expressed on the microscopic scale, we get a special type of colloidal entity, the microgel, which possesses both polymeric and particle-like characteristics. Microgels are increasingly being viewed as valuable colloidal building blocks and stabilizing agents due to their deformability, surface activity, reversible swelling behaviour, and responsiveness to pH and temperature. For the case of biopolymer-based microgels, a novel functional application is the stabilization of food emulsions.</p> </sec> </abstract>