Award details

The interfacial mechanisms underlying breakdown of food colloids

Reference	BBS/E/F/00042202
Principal Investigator / Supervisor	Professor Peter Wilde
Co-Investigators / Co-Supervisors
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	912,854
Status	Completed
Type	Institute Project
Start date	01/04/2005
End date	31/03/2010
Duration	60 months

Abstract

The interfacial and colloidal properties of emulsion based foods contribute to their overall physical structure, stability and texture (rheology). In turn, these complex physical properties influence many other functionalities of a food, including appearance (acceptability), texture, taste, flavour release, sensory perception, digestibility and bio-accessibility of nutrients. We aim to determine the role of relevant components, processes and interactions on specific functional properties of food emulsions. Also, colloidal structures formed or encountered in the GI tract during digestion will influence nutrient bio-accessibility and uptake. Therefore our aims are to: (1) determine the principal interfacial mechanisms, interactions and processes underlying the rheology and texture (sensory perception) of food colloids and (2) identify the physical properties of interfaces and colloids that influence the rate and extent of lipolysis.

Summary

unavailable

Committee	Closed Committee - Agri-food (AF)
Research Topics	Diet and Health
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

I accept the terms and conditions of use (opens in new window)

export PDF file

back to list new search