Combining the applications of chemical and physical methods together with a clear quantitative consideration of data, The Chemical Physics of Food offers the food scientist and technologist:

• coverage of major materials, including starch and gluten
• a consistent approach to the subject matter from a chemical physics viewpoint

Contents

1. Emulsions

• Emulsion structure
• Emulsion dynamics
• Emulsion functionality

2. Physico-Chemical Behaviour of Starch in Food Applications

• Starch composition and chemical structure
• Modification of starch by hydrothermal treatments and shearing
• Interactions with other molecules
• Starch as a nutrient

3. Water Transport and Dynamics In Food

• Statistical thermodynamics and the microscopic water distribution
• Experimental probes of the microscopic water distribution
• The water self-diffusion propagator
• Experimental probes of the water self-diffusion propagator
• Water transport in monequilibrium microheterogeneous systems
• The state of water as nanopores
• Experimental probes of water-biopolymer interactions
• The dependence of water dynamics on state variables

4. Glasses

• Glass transitions
• Glassy state dynamics
• Structural relaxation in low molecular weight organic liquids and biopolymers
• Mechanical stability - colloidal systems
• Chemical stability
• Glassy carbohydrates as encapsulation matrices and solvents

5. Powders and granular materials

• Packing
• Segregation
• Jamming

6. Gels

• Polysaccharide gels
• Protein gels
• Polysaccharide-protein gels

8. Wheat-Flour Dough Rheology

• Background, preliminaries and notation
• The phenomenology of wheat-flour dough formation
• Wheat-flour dough rheology modelling from an indirect measurement perspective: a plethora of models
• The indirect measurement modalities that directly underpin the rheology of wheat-flour dough formation
• Modelling the viscoelasticity of wheat-flour dough formation

Index

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