Food Materials Science

1. Fundamentals

1. Why Food Materials Science?
José Miguel Aguilera, Peter J. Lillford, Heribert Watzke

2. The Composite Structure of Biological Tissue Used for Food
Julian F. V. Vincent

3. Food Polymers
Vladimir Tolstoguzov

4. The Crystalline State
Richard W. Hartel

5. The Glassy State
Yrjö H. Roos

6. Rubber Elasticity and Wheat Gluten Proteins
A. S. Tatham, P. R. Shewry

7. State Diagrams of Food Materials
Didem Z. Icoz, Jozef L. Kokini

8. Nanotechnology in Food Materials Research
Jooyoung Lee, Xiaoyong Wang, Chada Ruengruglikit, Zafer Gezgin, Qingrong Huang

9. Assembly of Structures in Foods
E. Linden

10. Solid Food Foams
Maria G. Corradini, Micha Peleg

11. Probing Food Structure
Martin Michel, Laurent Sagalowicz

2. Structuring Operations

12. Structure–Property Relationships in Foods
José Miguel Aguilera, Peter J. Lillford

13. Structuring Water by Gelation
Anne-Marie Hermansson

14. Bubble-Containing Foods
K. Niranjan, S. F. J. Silva

15. Emulsions: Principles and Preparation
Remko M. Boom

16. Processing of Food Powders
Lilia Ahrné, Alain Chamayou, Koen Dewettinck, Frederic Depypere, Elisabeth Dumoulin, John Fitzpatrick, Gabrie Meesters

17. Fat Crystal Networks
Michael A. Rogers, Dongming Tang, Latifeh Ahmadi, Alejandro G. Marangoni

18. Extrusion
Peter J. Lillford

3. Polyphasic Food Systems

19. Structuring Dairy Products by Means of Processing and Matrix Design
Ulrich Kulozik

20. Structured Cereal Products
B. J. Dobraszczyk

21. Structured Meat Products
Milagro Reig, Peter J. Lillford, Fidel Toldrá

22. Structured Chocolate Products
B. J. D. Révérend, S. Bakalis, P. J. Fryer

23. Edible Moisture Barriers for Food Product Stabilization
C. Bourlieu, V. Guillard, B. Vallès-Pamiès, N. Gontard

24. Encapsulation of Bioactives
M. A. Augustin, L. Sanguansri

Keywords: Chemistry, Food Science, Chemistry/Food Science, general, Physical Chemistry