Food Materials Science : Principles and Practice

Why Food Materials Science? .......................................................................... 3 P.J. Lillford, H. Watzke, and J.M. Aguilera 2. The Composite Structure of Biological Tissue Used for Food..................... 11 J.F.V. Vincent 3. Food Polymers .................................................................................................. 21 V. Tolstoguzov 4. The Crystalline State........................................................................................ 45 R.W. Hartel 5. The Glassy State ............................................................................................... 67 Y.H. Roos 6. Rubber Elasticity and Wheat Gluten Proteins.............................................. 83 A.S. Tatham and P.R. Shewry 7. State Diagrams of Food Materials .................................................................. 95 D.Z. Icoz and J.L. Kokini 8. Nanotechnology in Food Materials Research.............................................. 123 J. Lee, X. Wang, C. Ruengruglikit, Z. Gezgin, and Q. Huang 9. Assembly of Structures in Foods .................................................................. 145 E. van der Linden 10. Solid Food Foams ........................................................................................... 169 M.G. Corriadini and M. Peleg M. Michel and L. Sagalowicz STRUCTURING OPERATIONS ........................................................................ 227 12. Structure–Property Relationships in Foods ................................................ 229 J.M. Aguilera and P.J. Lillford 11. Probing Food Structure ................................................................................. 203 x Contents 13. Structuring Water by Gelation .................................................................... 255 A.-M. Hermansson 14. Bubble-Containing Foods.............................................................................. 281 K. Niranjan and S.F.J. Silva 15. Emulsions: Principles and Preparation ....................................................... 305 R.M. Boom 16. Processing of Food Powders..............................................................341 L. Ahrné, A. Chamayou, K. Dewenttinck, F. Depypere, E. Dumolin, 17. Fat Crystal Networks ..................................................................................... 369 M.A. Rogers, D. Tang, L. Ahmadi, and A. Marangoni 18. Extrusion ......................................................................................................... 415 P.J. Lillford POLYPHASIC FOOD SYSTEMS....................................................................... 437 U. Kulozik 20. Structured Cereal Products........................................................................... 475 B.J. Dobraszczyk M. Reig, P.J. Lillford, and F. Toldrá 22. Structured Chocolate Products..................................................................... 525 B.J.D. Le Révérend, S. Bakalis, and P.J. Fryer 23. Edible Moisture Barriers for Food Product Stabilization ......................... 547 C. Bourlieu, V. Guillard, B. Vallès-Pamiès, and N. Gontard 24. Encapsulation of Bioactives.......................................................................... 577 M.A. Augustin and L. Sanguansri J. Fitzpatrick, and G. Meesters 21. Structured Meat Products ............................................................................. 501 Index........................................................................................................................ 603