Research Progress on Multi-scale Structure Change and Quality Function of Food

(1.Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences / Key Laboratory of Comprehensive Processing of Agricultural Products,Ministry of Agriculture and Rural Affairs,Beijing 100193 ;2.Dongguan Institute of Technology,Dongguan 523808,Guangdong ;3.Nanjing University of Finance and Economics,Nanjing 210023 ;4.Southwest University,Chongqing 400715 ;5.Shanghai Jiao Tong University,Shanghai 200240 ;6.Zhejiang Gongshang University,Hangzhou 310018 ;7.Fuzhou University,Fuzhou 350108 ;8.Wuhan University,Wuhan 350108)

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    Food is a kind of multiphase and multicomponent complex system,and its component structure directly determines its quality function.With the in-depth understanding of the multi-scale structure changes of characteristic components in food processing and the in-depth intersection and integration of physics,chemistry,biology and material science,the multi-scale structure changes and quality function regulation of food also present a new direction and trend.In this paper,the basic concept,connotation and denotation of multi-scale structure of food were firstly proposed,and the research status and latest progress of multi-scale structure change and quality function of food were summarized,aiming to enrich the basic theoretical system of food structure-activity relationship and provide theoretical basis and technical approach for precise control of quality function in food processing.

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  • Received:November 29,2021
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  • Online: February 11,2022
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