page_title: Food physical chemistry
section_title: Topics in Food physical chemistry
hierarchical_section_title: Food physical chemistry / Topics in Food physical chemistry
caption_attribution_description: Deutsch: Stärkemehl (Maisstärke) bei 800fach mit Polfilter. Ausschnitt ca: 200µm x 150µm. English: Cornstarch at 800x with polarizer filter. Excerpt size: 200µm x 150µm.
context_page_description: Food physical chemistry is considered to be a branch of Food chemistry concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods. This field encompasses the "physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods"
  Food physical chemistry concepts are often drawn from rheology, theories of transport phenomena, physical and chemical thermodynamics, chemical bonds and interaction forces, quantum mechanics and reaction kinetics, biopolymer science, colloidal interactions, nucleation, glass transitions and freezing, disordered/noncrystalline solids.
  Techniques utilized range widely from dynamic rheometry, optical microscopy, electron microscopy, AFM, light scattering, X-ray diffraction/neutron diffraction, to MRI, spectroscopy
context_section_description: The following are examples of topics in food physical chemistry that are of interest to both food industry and food science:
  Water in foods
  Local structure in liquid water
  Micro-crystallization in ice cream emulsions
  Dispersion and surface-adsorption processes in foods
  Water and protein activities
  Food hydration and shelf-life
  Hydrophobic interactions in foods
  Hydrogen bonding and ionic interactions in foods
  Disulfide bond breaking and formation in foods
  Food dispersions
  Structure-functionality in foods
  Food micro- and nano- structure
  Food gels and gelling mechanisms
  Cross-linking in foods
  Starch gelatinization and retrogradation
  Physico-chemical modification of carbohydrates
  Physico-chemical interactions in food formulations
  Freezing effects on foods and freeze concentration of liquids
  Glass transition in wheat gluten and wheat doughs
  Drying of foods and crops
  Rheology of wheat doughs, cheese and meat
  Rheology of extrusion processes
  Food enzyme kinetics
  Immobilized enzymes and cells
  Microencapsulation
  Carbohydrates structure and interactions with water and proteins
  Maillard browning reactions
  Lipids structures and interactions with water and food proteins
  Food proteins structure, hydration and functionality in foods
  Food protein denaturation
  Food enzymes and reaction mechanisms
  Vitamin interactions and preservation during food processing
  Interaction of salts and minerals with food proteins and water
  Color determinations and food grade coloring
  Flavors and sensorial perception of foods
  Properties of food additives
caption: Starch, 800x magnified, under polarized light
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