Process-structure-function relations of pectin-rich serum in low fat plant-based emulsions KU Leuven
Processing and digestion of dispersed plant-based food systems (e.g. soups, sauces, purées, smoothies) induces various structural modifications with impact on the technological and/or nutritional functionality of these complex multi-scale and multi-phase dispersions. These systems are build-up of different structural elements including particles (cell clusters, single cells, cell wall fragments, insoluble polymers and oil droplets), and a ...