Kinetics of rennet casein gelation at different cooling rates

Polymer and colloidal models describing structure-function relationships

Colloidal and polymer systems are not only abundant in food but also useful for gaining insights into structure-function relationships of food. Colloid and polymer systems are composed of mesoscopic scale particles dispersed in a liquid. Because of a relatively small potential barrier against aggregation between mesoscopic particles, a small change in temperature, pH, or chemical compositions can trigger aggregation and induce remarkable changes in structure and function of colloidal and polymer systems. An aggregated state is not normally an equilibrium state but a kinetically trapped state also called a jammed state. Various kinetic factors in food processing, such as the rate of changes in temperature, water content, and chemical compositions, must be taken into account to establish a complete state diagram of colloid- and polymer-based food systems.