Table of Contents

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   Book Overview
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   Chapter 1 Why Food Materials Science?
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   Chapter 2 The Composite Structure of Biological Tissue Used for Food
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   Chapter 3 Food Polymers
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   Chapter 4 The Crystalline State
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   Chapter 5 The Glassy State
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   Chapter 6 Rubber Elasticity and Wheat Gluten Proteins
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   Chapter 7 State Diagrams of Food Materials
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   Chapter 8 Nanotechnology in Food Materials Research
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    Chapter 9 Assembly of Structures in Foods
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    Chapter 10 Solid Food Foams
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    Chapter 11 Probing Food Structure
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    Chapter 12 Structure–Property Relationships in Foods
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    Chapter 13 Structuring Water by Gelation
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    Chapter 14 Bubble-Containing Foods
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    Chapter 15 Emulsions: Principles and Preparation
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    Chapter 16 Processing of Food Powders
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    Chapter 17 Fat Crystal Networks
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    Chapter 18 Extrusion
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    Chapter 19 Structuring Dairy Products by Means of Processing and Matrix Design
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    Chapter 20 Structured Cereal Products
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    Chapter 21 Structured Meat Products
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    Chapter 22 Structured Chocolate Products
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    Chapter 23 Edible Moisture Barriers for Food Product Stabilization
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    Chapter 24 Encapsulation of Bioactives