Food structuring is a multiscale problem, with micro-and macroscale

Download scientific diagram | Food structuring is a multiscale problem, with micro-and macroscale forces working on the mesoscale food colloids induced by the external fields applied by the processing equipment. from publication: The science of food structuring | Food structuring is discussed from the viewpoints of soft matter physics and molecular gastronomy. Food is one of the most complex types of soft matter, with multiple dispersed phases and even hierarchical structure. Food structuring seems to be a kind of art, comprising a | Molecular Gastronomy, Polymer Science and Cereal | ResearchGate, the professional network for scientists.

Multiscale modeling in food engineering - ScienceDirect

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