Food Materials Science: Principles and Practice (Hardcover, 2008)

Fundamentals.- Why Food Materials Science?.- The Composite Structure of Biological Tissue Used for Food.- Food Polymers.- The Crystalline State.- The Glassy State.- Rubber Elasticity and Wheat Gluten Proteins.- State Diagrams of Food Materials.- Nanotechnology in Food Materials Research.- Assembly of Structures in Foods.- Solid Food Foams.- Probing Food Structure.- Structuring Operations.- Structure-Property Relationships in Foods.- Structuring Water by Gelation.- Bubble-Containing Foods.- Emulsions: Principles and Preparation.- Processing of Food Powders.- Fat Crystal Networks.- Extrusion.- Polyphasic Food Systems.- Structuring Dairy Products by Means of Processing and Matrix Design.- Structured Cereal Products.- Structured Meat Products.- Structured Chocolate Products.- Edible Moisture Barriers for Food Product Stabilization.- Encapsulation of Bioactives.