Particle size and morphology in food science and technology: a review
Gustavo C. Dacanal
Abstract
Abstract The size and morphology of particles impact the quality and functionality of food in derived particulate systems. This review presents an extensive bibliometric analysis targeting food science and technology. Through keyword compilation and bibliographic coupling analysis, the research topics identified are as follows: stability and functionality of food systems, ultrasound-assisted processes, food oral processing and digestion, starch properties and modifications, and spray drying and microencapsulation. This comprehensive overview details the primary methods employed in particulate systems and highlights the influence of particles in the design of food systems.
Topics & Concepts
Particle sizeNanotechnologyComputer scienceBiochemical engineeringProcess engineeringMaterials scienceEngineeringChemical engineeringMicroencapsulation and Drying ProcessesProteins in Food SystemsPolysaccharides Composition and Applications