Surface chemistry and microscopy of food powders - Université de Lorraine Access content directly
Journal Articles Progress in Surface Science Year : 2017

Surface chemistry and microscopy of food powders


Despite high industrial and scientific interest, a comprehensive review of the surface science of food powders is still lacking. There is a real gap between scientific concerns of the field and accessible reviews on the subject. The global description of the surface of food powders by multi-scale microscopy approaches seems to be essential in order to investigate their complexity and take advantage of their high innovation potential. Links between these techniques and the interest to develop a multi-analytical approach to investigate scientific questions dealing with powder functionality are discussed in the second part of the review. Finally, some techniques used in others fields and showing promising possibilities in the food powder domain will be highlighted.
No file

Dates and versions

hal-02146493 , version 1 (04-06-2019)



Jennifer Burgain, Jérémy Petit, Joel Scher, Ron Rasch, Bhesh Bhandari, et al.. Surface chemistry and microscopy of food powders. Progress in Surface Science, 2017, 92 (4), pp.409-429. ⟨10.1016/j.progsurf.2017.07.002⟩. ⟨hal-02146493⟩
85 View
0 Download



Gmail Facebook X LinkedIn More