Index page for: Phase/State Transitions in Foods, Chemical,Structural and Rheological Changes

Table of Contents Structure/property relationships of foods as affected by processing and storage, role of water in phase transition phenomena in foods, selected aspects of glass transition phenomena in baked goods, phase/state transitions in foods - chemical, structural and rheological changes, rheology of structure development and loss during gelation and melting, segregative interaction in biopolymer co-gels, transitions of edible fats and triglycerides - theory and applications, phase transitions in chocolate and coatings, gelation of globular proteins, understanding phase transitions and chemical complexing reactions in the 7S and 11S soy protein fractions, crystallization phenomena in the frozen state, phase transitions in ice cream, phase transition and transport phenomena in frying of foods.