“Molecules come embedded by nature in often complex, functional microstructures that we cannot see. Nutritional scientists aim to redesign some foods to protect nutrients and target them to perform specific functions in a way that may enhance human health,” said José Miguel Aguilera, emeritus professor of chemical and food engineering at the Pontifical Catholic University of Chile in Santiago in an interview with BBC Food (https://www.bbc.co.uk/food/articles/food_matrix).
There may be no better example of this matrix effect than the milk fat globule membrane (MFGM), a tri-layer membrane that surrounds droplets of fat in breast milk.
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