Preface ix
List of Contributors xi
1 Food Materials Science and Engineering: An Overview 1
Bhesh Bhandari and Yrjö H. Roos
1.1 Introduction 1
1.2 Molecular basis of food materials 4
1.3 Observation of materials at various size ranges and size-property
relationship 5
1.4 Amorphous and crystalline structures of materials 7
1.5 Gel structures of food materials 10
1.6 Interfacial properties of the food materials 14
1.7 Application of materials science in food design and development
of engineered food materials 21
1.8 Conclusion 23
References 23
2 Micro to Macro Level Structures of Food Materials 26
Deepak Bhopatkar, Bruce R. Hamaker and Osvaldo H. Campanella
2.1 Microstructure definitions 26
2.2 Measurement of microstructures/nanostructures 28
2.3 The relationship between structure and quality 31
2.4 Microstructure and emulsions 35
2.5 Structure and sensory perception 37
2.6 Process to control the structure of food materials 39
2.7 Concluding remarks 45
References 45
3 Characterisation Techniques in Food Materials Science 52
Elliot Paul Gilbert, Amparo Lopez-Rubio and Michael J. Gidley
3.1 Introduction 52
3.2 Nuclear Magnetic Resonance (NMR) 53
3.3 Fourier Transform Infra-Red (FT-IR) 59
3.4 X-ray powder diffraction 64
3.5 Small angle neutron & X-ray scattering (SANS and SAXS) 68
3.6 Confocal microscopy 78
3.7 Scanning electron microscopy 81
3.8 Atomic Force Microscopy (AFM) 84
3.9 Summary 87
References 87
4 Interfacial Phenomena in Structured Foods 94
Matt Golding
4.1 Introduction 94
4.2 Visualisation of surface structures 95
4.3 Fundamentals of interfacial assembly 102
4.4 The dynamic interface 108
4.5 Conclusions and future directions 130
References 131
5 Phase and State Transitions and Related Phenomena in Foods 136
Yrjö H. Roos
5.1 Introduction 136
5.2 Phase and state transitions 137
5.3 Food properties and formulation 144
5.4 Conclusions 148
References 149
6 Food Biopolymer Gels, Microgel and Nanogel Structures, Formation and Rheology 151
Jason R. Stokes
6.1 Introduction 151
6.2 Rheology of food gels: yielding and gelling soft matter 152
6.3 Formation and structure of biopolymer network gels 153
6.4 Formation and structure of micro- and nano-gel particles 159
6.5 Structure-rheology relationships of food gels and food gel structures 165
6.6 Outlook 171
Acknowledgements 172
References 172
7 Materials Science Approaches Towards Food Design 177
Job Ubbink
7.1 Introduction 177
7.2 Consumer-driven food design 177
7.3 Food design based on the supplemented state diagram 179
7.4 Design of foods and encapsulation systems in the glassy state 191
7.5 Retro-design for the delivery of bioactive ingredients in foods 195
7.6 Concluding remarks 201
References 202
8 Food Structures and Delivery of Nutrients 204
Ranjan Sharma
8.1 Introduction 204
8.2 Nutrient digestion and absorption in the gastrointestinal tract 205
8.3 Nutrients and their delivery challenges 208
8.4 Essential fatty acids 209
8.5 Antioxidants including vitamins and minerals 209
8.6 Probiotic bacteria 211
8.7 Plant sterols 211
8.8 Food structures and technologies for protection and delivery
of nutrients 212
8.9 Protein-based structures for nutrient delivery 212
8.10 Microencapsulation 214
8.11 Fluidised bed coating 214
8.12 Spray drying 215
8.13 Spray chilling 215
8.14 Extrusion 216
8.15 Nanoparticles and emulsions 216
8.16 Food structure and bio-accessibility of nutrie
