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Functional and engineered colloids fabricated from edible materials have recently gained a lot of interest for futuristic applications in the field of foods for purposes ranging from microstructure development to delivery of health‐promoting bioactives to manipulation of food–body interactions. This review tackles a very ambitious task of discussing the current understanding of functional colloids...
In article number 1806809, Ashok R. Patel has comprehensively reviewed the latest advances in edible colloids and their potential applications in designing the food of the future. This review not only provides a scientific insight into the advances made in the field of colloid‐based structuring but also touches on the exciting future opportunities in this promising multi‐disciplinary field.
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