Forced Assembly Structuring

Background:

By using physical gradients to arrange and align particles, this method enables the formation of varied structures essential for developing complex food textures. 

Objectives:

• Investigate the impact of various process parameters and material characteristics on food matrix restructuring through forced alignment.
• Gain a comprehensive understanding of the physical principles governing forced assembly structuring and material interactions.
• Explore potential applications of forced assembly structuring in creating novel food structures with enhanced functionalities and textures for diverse implementations in the food industry.