Food Structure

The book considers fundamental concepts and discusses dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers. It examines structured food systems such as fibrous and non-fibrous systems, and concludes with and evaluation of food structure by microscopic, rheologic and sensor means.

Food scientists and technologists

The relevance of food structure; Mixed and filled gels; Gel structure of food biopolymers; The structure and stability of emulsions; Structure and properties of liquid and solid foams; The Polymer/water relationship; Polymer fracture; Structural stability of intermediate moisture foods; Collapse phenomena; Creation of fibrous structures by spinneretless spinning; Dry spinning of milk proteins; Protein extrusion; Reformed meat products; Surimi-based foods; Structured fat systems; Structured sugar systems; Elements of cereal product structure; Extrusion and co-extrusion of cereals; The evaluation of food structure by light microscopy; An electron microscopists view of foods; Small deformation measurements; Behaviour of foods in large deformation; The sensory-rheological interface; Evaluation of crispness; Beyond the texture profile; Oral perception of texture.