Handbook of Food Structure Development (eBook)

The Role of Hydrocolloids in the Development of Food Structure; The Role of Proteins in the Development of Food Structure; Food Structure Development in Emulsion Systems; The Role of Bubbles in the Development of Food Structure; Food Structure Development in Oil and Fat Systems; Food Structure Development in Chocolate; Food Structure Development in Cereal and Snack Products; Food Structure Development for Rheological/Tribological Performance; Developing Food Structure for Mechanical Performance; Design Structures for Optimal Sensory Performance; The Development of Food Structures for the Encapsulation and Delivery of Bioactive Compounds; Food Structure Analysis Using Light and Confocal Microscopy; Food Structure Characterisation Using Small-angle Scattering Methods; Applications of Scanning Electron Microscopy and Atomic Force Microscopy to Food Structure Characterisation; Modelling and Computer Simulation Approaches to Understand and Predict Food Structure Development: Structuring by Gelation and Self-association of Biomolecules; Development of Food Structure via Sustainable Processing Systems; Food Structure Development/Production Through Flexible Processes: The Use of Electric Fields to Enable Food Manufacturing; Development of Health Food Structures: Reduction of Sugar, Salt and Fat; Food Structure Development for Specific Population Groups