Index page for: Understanding and Controlling the Microstructure of Complex Foods

Table of Contents MICROSTRUCTURAL ELEMENTS AND THEIR INTERACTIONSPolysaccharides: Their Role in Food Microstructure, V.J. MorrisIntroductionFood PolysaccharidesFunctional Polysaccharides in FoodMicrostructural Origins of Functional PropertiesPolysaccharide Interactions with Other Food ComponentsManipulating Polysaccharide Structure and Function in FoodsFuture TrendsReferences and Further InformationProteins in Food Microstructure Formation, H.H.J. de JonghIntroductionProteins and Their Functional GroupsProtein Aggregation and Network FormationInterface Stabilization by ProteinsApplication of Protein FunctionalityReferencesStructure and Function of Fat Crystals and Their Role in Microstructure Formation in Complex Foods, D. Tang and A.G. MarangoniIntroductionPhysical Properties of Fat Crystal NetworksPhysical Models of the Microstructure of Fat Crystal NetworksMicrostructure of Fat Crystal NetworksFractal Dimensions Used to Quantify Microstructure of Fat Crystal NetworksFractal Dimension and Crystallization KineticsFuture TrendsSources of Further Information and AdviceReferencesEffects of Water Distribution and Transport on Food Microstructure, E. Vittadini and Y. VodovotzIntroductionMeasuring Water Distribution and Transport in Complex Systems and Its Effect on Food MicrostructureControlling Water Distribution and Transport to Improve the Quality of Complex FoodsFuture TrendsSources of Further Information and AdviceReferencesStructure and Function of Emulsifiers and Their Role in Microstructure Formation in Complex Foods, N.M. Barfod and F.V. SparsoIntroduction: Emulsifiers in Complex FoodsStructure, Properties and Interactions of Three Important Food EmulsifiersThe Role of Emulsifiers in Microstructure Formation in Complex FoodsControlling Surfactant Behaviour to Improve Microstructure in Complex FoodsFuture TrendsReferencesColloidal Systems in Foods Containing Droplets and Bubbles, E. DickinsonIntroductionColloidal Particles in Complex FoodsStabilization of Oil-Water and Air-Water InterfacesInteractions of Particles, Droplets and Bubbles in Food ColloidsStructure Formation by Particles, Droplets and BubblesUsing Microscopy to Probe Stability and Instability MechanismsUsing Microscopy to Monitor Aggregation and Gelation ProcessesFuture TrendsReferencesIngredient Interactions in Complex Foods: Aggregation and Phase Separation, V.B. TolstoguzovIntroductionMacromolecular Ingredient InteractionsIncompatibility of BiopolymersConclusionsFuture Trends and Sources of Further InformationReferencesNOVEL METHODS TO STUDY FOOD MICROSTRUCTUREAtomic Force Microscopy (AFM) Techniques for Characterizing Food Structure, V.J. MorrisIntroductionAFM and Other Microscopic MethodsApplications of AFM in Food ScienceApplications in Food TechnologyFuture TrendsFurther InformationReferencesConfocal Fluorescence Microscopy (CLSM) for Food Structure Characterisation, N. Lor?n, M. Langton and A.-M. HermanssonIntroductionPrinciples of Modern CLSMCLSM and the Study of Food StructureApplication of CLSM to Food SystemsMeasuring and Modelling Using CLSM ImagesConclusions and Future TrendsReferencesAdvances in Image Analysis for the Study of Food Microstructure, J.M. Aguilera and J.C. GermainIntroduction: Obtaining Quantitative Microstructural Information About Food from Image AnalysisParticular Difficulties in Image AnalysisAdvances in Image Processing and Measurement ToolsAdvances in Image Analysis TechniquesFuture TrendsSources of Further Information and Advice ReferencesFood Characterisation Using Scattering Methods, T NicolaiIntroductionTechniques and InstrumentsAdvantages and Disadvantages of Scattering Methods Over Other MethodsUsing Scattering Methods to Study Particular Structures and ProcessesFuture TrendsSources of Further Information and AdviceReferencesAcoustic Techniques to Characterize Food Microstructure, M PoveyIntroduction: Using Acoustic Techniques to Study Food MicrostructureTechniques and Instruments UsedUsing Ultrasonic Techniques to Study Particular Structures and ProcessesAdvantages and Disadvantages of Acoustic Techniques Over Other MethodsFuture TrendsSources of Further Information and AdviceReferencesModelling and Computer Simulation of Food Structures, S.R. Euston, G. Costello, M.A. Naser, and M.L. NicolosaiIntroductionComputer Simulation TechniquesUsing Modelling and Computer Simulation to Study Bio-Molecules in FoodsUsing Modelling and Computer Simulation to Study Colloidal Phenomena in FoodsFuture TrendsSources of Further Information and AdviceReferencesMICROSTRUCTURAL-BASED APPROACHES TO DESIGN OF FUNCTIONALITY IN FOODSCreation of Novel Microstructures Through Processing: Structure Formation in (Semi-) Solid Food Materials, A.J. van der Goot and J. ManskiIntroductionThe Effect of Processing on Structure and Molecular PropertiesEffect of Deformation on Food StructureBalancing Deformation and SolidificationImproving Structure Formation in (Semi-) Solid FoodsFuture TrendsReferencesInfluence of Food Microstructure on Food Rheology, M.A. RaoIntroductionThe Microstructure and Rheology of FoodsCommon Rheological Methods: Small-Amplitude Oscillatory, Shear Flow and Large-Deformation TestsTheoretical Rheological Models and Their ApplicationStructural Models and Analysis of RheologyFuture TrendsSources of Further Information and AdviceReferencesInfluence of Food Microstructure on Flavour Interactions, S. Ghosh and J.N. CouplandIntroductionThermodynamics of Flavour InteractionsKinetics of Flavour ReleaseExperimental Systems to Validate ModelsConclusionsReferencesRelating Food Microstructure to Sensory Quality, G.A. van AkenIntroduction: Importance of Studying the Relationship Between Food Microstructures and Sensory PropertiesMethods to Study the Intra-Oral Behaviour of Emulsions and Other Complex FoodsUnderstanding the Intra-Oral Behaviour of FoodsFuture TrendsReferencesPhysicochemical and structural aspects of lipid digestion, D.J. McClements, E.A. Decker, and Y. ParkIntroductionLipids in the Human DietPhysicochemical and Structural Aspects of Lipid Ingestion, Digestion and AbsorptionExperimental Studies of Lipid Digestion and AbsorptionFuture TrendsFurther InformationReferencesNanoscale Liquid Self-Assembled Dispersions in Foods and the Delivery of Functional Ingredients, N. Garti and A. AserinIntroductionAssociation NanocolloidsMicellar Systems and MicroemulsionsLyotropic Liquid Crystals (Lamellar, Hexagonal, Cubic Phase) and Corresponding Dispersions (Cubosomes, Hexosomes, Micellosomes)ConclusionsReferencesMICROSTRUCTURAL APPROACHES TO IMPROVING FOOD PRODUCT QUALITYStructure-Engineering of Ice-Cream and Foam-Based Foods, H.D. Goff and C. VegaIntroductionDescription and Formation of MicrostructureMethods to Study the Microstructure of Whipped Cream, Ice-Cream and Other Foam-Based FoodsFuture TrendsSources of Further Information and AdviceReferencesThe Texture and Microstructure of Spreads, A. Bot, E. Fl?ter, J.G. Lammers, and E.G. PelanIntroductionEmulsion Microstructure: IngredientsEmulsion Microstructure: ProcessingSpread Stability During Transport and StorageAnalysing Spread TextureFuture TrendsReferencesMicrostructural Approaches to the Study and Improvement of Cheese and Yogurt Products, J.A. LuceyIntroductionCasein micelles: The Building Blocs of Yogurt and CheeseStructure Development in CheeseStructure Development in YogurtMethods to Study the Microstructure of Yogurt and CheeseFuture TrendsSources of Further Information and AdviceAcknowledgmentReferencesMicrostructural Aspects of Protein-Based Drinks, M. Mellema and A. IntroductionDairy Drinks: An IntroductionEffects of ProcessingEffects of Stabilising HydrocolloidsImproving the Nutritional Quality of Dairy DrinksReferencesThe Microstructure of Chocolate, D. RousseauIntroductionThe Composition of ChocolateFat Structure-Function RelationshipChocolate Making ProcessFat BloomMethods to Study the Microstructure of ChocolateThe Microstructure of ChocolateEffects of Processing on MicrostructureSummary and Future TrendsSources of Further Information and AdviceAcknowledgementsReferencesBubble Formation and Stabilisation in Bread Dough, E.N.C. Mills, L.J. Salt, and P.J. WildeIntroductionBread Foam FormationBread Foam StabilisationLiquid Film Composition and Properties in Bread Foam StabilisationEmulsifiersLipaseConversion From Foam to SpongeConclusionReferencesFood Microstructure and Shelf-Life of Emulsion and Gel-Based Products, G. Barker and R. PenfoldIntroductionComplex Food MaterialsStability and ControlReview of Measurement TechniquesSummaryReferencesAppendix: Magnetic Resonance Methods for the Study of Food Microstructure, P.S. BeltonIntroductionThe Basic ConceptsThe Interaction of Distance and Time ScalesExamining Microstructure by Relaxation Times and Line ShapesMicrostructure from Diffusion MeasurementsMicrostructure from NMR ImagingFuture TrendsSources of Further Information and AdviceReferences