{"title":"创建植物肉类类似物的软物质物理学方法","authors":"David J McClements","doi":"10.1016/j.cofs.2023.101120","DOIUrl":null,"url":null,"abstract":"<div><p>Interest in meat analogs<span><span><span> has grown as consumers demand foods<span> that are better for the environment, health, and animal welfare. However, many consumers are not incorporating meat analogs into their diets because they do not accurately simulate the sensory attributes of real meat. An improved understanding of the factors impacting the texture of these complex colloidal materials is required. This article highlights mathematical and computational approaches being developed to model the properties of polymer and particle gels assembled from plant proteins, </span></span>polysaccharides, and </span>lipid droplets<span>. In particular, models for describing interpenetrating and phase-separated gel networks are presented, as well as models for describing filled gel networks containing inclusions such as fat droplets, nanofibers, starch granules, or air bubbles. More research is needed to understand the structure–function relationships of these complex materials, which should lead to higher- quality products, but several challenges must be overcome, such as model identification and validation.</span></span></p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":null,"pages":null},"PeriodicalIF":8.9000,"publicationDate":"2023-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Soft matter physics approaches for creating plant-based meat analogs\",\"authors\":\"David J McClements\",\"doi\":\"10.1016/j.cofs.2023.101120\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Interest in meat analogs<span><span><span> has grown as consumers demand foods<span> that are better for the environment, health, and animal welfare. However, many consumers are not incorporating meat analogs into their diets because they do not accurately simulate the sensory attributes of real meat. An improved understanding of the factors impacting the texture of these complex colloidal materials is required. This article highlights mathematical and computational approaches being developed to model the properties of polymer and particle gels assembled from plant proteins, </span></span>polysaccharides, and </span>lipid droplets<span>. In particular, models for describing interpenetrating and phase-separated gel networks are presented, as well as models for describing filled gel networks containing inclusions such as fat droplets, nanofibers, starch granules, or air bubbles. More research is needed to understand the structure–function relationships of these complex materials, which should lead to higher- quality products, but several challenges must be overcome, such as model identification and validation.</span></span></p></div>\",\"PeriodicalId\":54291,\"journal\":{\"name\":\"Current Opinion in Food Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":8.9000,\"publicationDate\":\"2023-12-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Current Opinion in Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2214799323001352\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Opinion in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214799323001352","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Soft matter physics approaches for creating plant-based meat analogs
Interest in meat analogs has grown as consumers demand foods that are better for the environment, health, and animal welfare. However, many consumers are not incorporating meat analogs into their diets because they do not accurately simulate the sensory attributes of real meat. An improved understanding of the factors impacting the texture of these complex colloidal materials is required. This article highlights mathematical and computational approaches being developed to model the properties of polymer and particle gels assembled from plant proteins, polysaccharides, and lipid droplets. In particular, models for describing interpenetrating and phase-separated gel networks are presented, as well as models for describing filled gel networks containing inclusions such as fat droplets, nanofibers, starch granules, or air bubbles. More research is needed to understand the structure–function relationships of these complex materials, which should lead to higher- quality products, but several challenges must be overcome, such as model identification and validation.
期刊介绍:
Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts.
Key Features:
Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science.
Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications.
Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.