Understanding and Controlling the Microstructure of Complex
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Understanding and Controlling the Microstructure of Complex

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D. Julian McClements
1284 g
234x156x55 mm

Part 1 Microstructural elements and their interactions: Polysaccharides: their role in food microstructure; Proteins in food microstructure formation; Structure and function of fat crystals and their role in microstructure formation in complex foods; Effects of water distribution and transport on food microstructure; Structure and function of emulsifiers and their role in microstructure formation in complex foods; Colloidal systems in foods containing droplets and bubbles; Ingredient interactions in complex foods: aggregation and phase separation. Part 2 Novel methods to study food microstructure: Atomic force microscopy (AFM) techniques for characterizing food structure; Confocal fluorescence microscopy (CLSM) for food structure characterization; Advances in image analysis for the study of food microstructure; Food characterisation using scattering methods; Acoustic techniques to characterize food microstructure; Modelling and computer simulation of food structures. Part 3 Microstructural-based approaches to design of functionality in foods: Creation of novel microstructures through processing: structure formation in (semi-) solid food materials; Influence of food microstructure on food rheology; Influence of food microstructure on flavour interactions; Relating food microstructure to sensory quality; Physicochemical and structural aspects of lipid digestion; Nanoscale liquid self-assembled dispersions in foods and the delivery of functional ingredients. Part 4 Microstructural approaches to improving food product quality: Structure-engineering of ice-cream and foam-based foods; The texture and microstructure of spreads; Microstructural approaches to the study and improvement of cheese and yogurt products; Microstructural aspects of protein-based drinks; The microstructure of chocolate; Bubble formation and stabilisation in bread dough; Food microstructure and shelf-life of emulsion and gel-based products.
This important collection presents an understanding of significant aspects of food structure and methods for its control. The main structural elements in foods, their interactions and newer analytical techniques for structure assessment are reviewed.