Texture in Food : Semi-Solid Foods (Hardcover)

Part 1 Food structure and texture: The rheology of emulsion-based food products; Phase transitions, food texture and structure; Phase separation in foods; The structure and texture of starch-based foods; Biopolymer systems for low-fat foods; Introduction to food rheology and its measurement; In-line and on-line rheological measurement of food. Part 2 Product development: Engineering food emulsions; The creation of new food structures and textures by processing; Using emulsifiers to improve food texture; The use of hydrocolloids to improve food texture; Developing new polysaccharides; The rheology and textural properties of yoghurt; Controlling the texture of spreads; Factors affecting the texture of ice cream. Controlling textures in soups, sauces and dressings.