fine tuning structure formation with oil droplets in gel matrices using competing destabilizing mechanisms.

众所周知，更好地了解食品基质中存在的结构层次结构对于食品的保质期和消费者对食品的可接受性具有重要意义。然而，直到最近，人们才发现，更好的食品结构设计对于配制更健康的产品，优化风味释放，更重要的是，在消化分解过程中定制生物功能也很重要。 这些发现代表了一种范式转变，我们的方式接近产品开发，并明确指出了衍生的结构设计原则的必要性。我们建议深入研究食物基质中结构的形成，通过观察模型食物平台中发生的相互作用，在生物聚合物网络中含有脂肪球。事实上，虽然我们知道很多关于如何设计稳定的油滴，或者如何控制含有蛋白质或多糖的模型凝胶中结构的形成，但对经历竞争性不稳定反应的混合基质中发生的相互作用的理解要少得多-这通常是在制造食品时的情况。在水包油乳液中，液滴的物理化学性质和加工行为由吸附在界面处的组分决定。未吸附的聚合物也将决定结构的特性。例如，可溶相中的非相互作用的生物聚合物可以通过消耗机制引起相分离;或者，生物聚合物可以吸附在油滴之间的界面和桥，使液滴成为蛋白质网络的组成部分。虽然系统已经被很好地描述为孤立的，但对多个反应同时发生时发生的变化的动力学的理解要少得多。在凝胶化过程中微调相分离可以控制簇的形成和不同填充的凝胶的产生。

It is well established that a better understanding of the structural hierarchies present in food matrices is of great significance in terms of shelf life and consumer's acceptability of food products. However, only recently, it has become evident that better design of food structures is also important to formulate healthier products, optimize flavour release, and more importantly, tailor biological functionality during digestive breakdown. These findings represent a paradigm shift in the way we approach product development and clearly point out the necessity for deriving principles of structure design. We are proposing an in depth study of the formation of structure in food matrices, by looking at the interactions occurring in model food platforms, containing fat globules in biopolymers' networks. Indeed, while we know a great deal on how to design stable oil droplets, or how to control the formation of structure in model gels containing proteins or polysaccharides in isolation, much less is understood of the interactions occurring in mixed matrices undergoing competing destabilizing reactions - and this is usually the case in making food products. In oil-in-water emulsions, the physico-chemical properties and the processing behaviour of the droplets are ruled by the components adsorbed at the interface. The unadsorbed polymers will also determine characteristics of the structure. For example, a non-interacting biopolymer in the soluble phase may cause phase separation by a depletion mechanism; alternatively, biopolymers may adsorb at the interface and bridge between oil droplets, making the droplets integral part of the protein network. While systems have been well characterized in isolation, much less is understood on the dynamics of change occurring when multiple reactions happen at once. Fine-tuning of phase separation during gelation may control the formation of clusters and the creation of differently filled gels.