Novel food grade dispersants : review of recent progress

ETTELAIE, Rammile, ZENGIN, Adem and LISHCHUK, Sergey (2017). Novel food grade dispersants : review of recent progress. Current Opinion in Colloid & Interface Science, 28, 46-55.

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Abstract

Many foreseen advances in the design of food structures, suitable for ever demanding nutrient delivery systems, tailored controlled release, microencapsulation and protection of active ingredients, require a generation of superior dispersants than those currently provided by proteins. While the most efficient structure for such dispersants is relatively easy to specify, in foods they cannot simply be synthetically manufactured. The review highlights several possible strategies for realising more efficient food colloid stabilisers and summarises the key recent progress for each approach, both experimentally and theoretically. The emphasis is on those methods that lead to macromolecularly adsorbed layers. Practical aspects apart, we also discuss a number of interesting fundamental questions that each approach raises.

Item Type:	Article
Research Institute, Centre or Group - Does NOT include content added after October 2018:	Materials and Engineering Research Institute > Modelling Research Centre > Materials Modelling group
Identification Number:	https://doi.org/10.1016/j.cocis.2017.03.004
Page Range:	46-55
Depositing User:	Sergey Lishchuk
Date Deposited:	24 Mar 2017 09:30
Last Modified:	18 Mar 2021 15:21
URI:	https://shura.shu.ac.uk/id/eprint/15415

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