Part 1: Microstructural Elements and Their Interactions
Polysaccharides: their role in food microstructure
- Food polysaccharides
- Functional polysaccharides in food
- Microstructural origins of functional properties
- Polysaccharide interactions with other food components
- Manipulating polysaccharide structure and function in foods
Proteins in food microstructure formation
- Proteins and their functional groups
- Protein aggregation and network formation
- Interface stabilization by proteins
- Application of protein functionality
Structure and function of fat crystals and their role in microstructure formation in complex foods
- Physical properties of fat crystal networks
- Physical models of the microstructure of fat crystal networks
- Microstructure of fat crystal networks
- Fractal dimensions used to quantify microstructure of fat crystal networks
- Fractal dimension and crystallization kinetics
Effects of water distribution and transport on food microstructure
- Measuring water distribution and transport in complex systems and its effect on food microstructure
- Controlling water distribution and transport to improve the quality of complex foods
Structure and function of emulsifiers and their role in microstructure formation in complex foods
- Emulsifiers in complex foods
- Structure, properties and interactions of three important food emulsifiers
- The role of emulsifiers in microstructure formation in complex foods
- Controlling surfactant behaviour to improve microstructure in complex foods
Colloidal systems in foods containing droplets and bubbles
- Colloidal particles in complex foods
- Stabilization of oil–water and air–water interfaces
- Interactions of particles, droplets and bubbles in food colloids
- Structure formation by particles, droplets and bubbles
- Using microscopy to probe stability and instability mechanisms
- Using microscopy to monitor aggregation and gelation processes
Ingredient interactions in complex foods: aggregation and phase separation
- Macromolecular ingredient interactions
- Incompatibility of biopolymers
Part 2: Novel Methods to Study Food Microstructure
Atomic force microscopy (AFM) techniques for characterizing food structure
- AFM and other microscopic methods
- Applications of AFM in food science
- Applications in food technology
Confocal fluorescence microscopy (CLSM) for food structure characterisation
- Principles of modern CLSM
- CLSM and the study of food structure
- Application of CLSM to food systems
- Measuring and modelling using CLSM images
Advances in image analysis for the study of food microstructure
- Obtaining quantitative microstructural information about food from image analysis
- Particular difficulties in image analysis
- Advances in image processing and measurement tools
- Advances in image analysis techniques
Food characterisation using scattering methods
- Techniques and instruments
- Advantages and disadvantages of scattering methods over other methods
- Using scattering methods to study particular structures and processes
Acoustic techniques to characterize food microstructure
- Using acoustic techniques to study food microstructure
- Techniques and instruments used
- Using ultrasonic techniques to study particular structures and processes
- Advantages and disadvantages of acoustic techniques over other methods
Modelling and computer simulation of food structures
- Computer simulation techniques
- Using modelling and computer simulation to study bio-molecules in foods
- Using modelling and computer simulation to study colloidal phenomena in foods
Part 3: Microstructural-Based Approaches to Design of Functionality in Foods
Creation of novel microstructures through processing: structure formation in (semi-) solid food materials
- The effect of processing on structure and molecular properties
- Effect of deformation on food structure
- Balancing deformation and solidification
- Improving structure formation in (semi-) solid foods
Influence of food microstructure on food rheology
- The microstructure and rheology of foods
- Common rheological methods: small-amplitude oscillatory, shear flow and large-deformation tests
- Theoretical rheological models and their application
- Structural models and analysis of rheology
Influence of food microstructure on flavour interactions
- Thermodynamics of flavour interactions
- Kinetics of flavour release
- Experimental systems to validate models
Relating food microstructure to sensory quality
- Importance of studying the relationship between food microstructures and sensory properties
- Methods to study the intra-oral behaviour of emulsions and other complex foods
- Understanding the intra-oral behaviour of foods
Physicochemical and structural aspects of lipid digestion
- Lipids in the human diet
- Physicochemical and structural aspects of lipid ingestion, digestion and absorption
- Experimental studies of lipid digestion and absorption
Nanoscale liquid self-assembled dispersions in foods and the delivery of functional ingredients
- Association nanocolloids
- Micellar systems and microemulsions
- Lyotropic liquid crystals (lamellar, hexagonal, cubic phase) and corresponding dispersions (cubosomes, hexosomes, micellosomes)
Part 4: Microstructural Approaches to Improving Food Product Quality
Structure-engineering of ice-cream and foam-based foods
- Description and formation of microstructure
- Methods to study the microstructure of whipped cream, ice-cream and other foam-based foods
The texture and microstructure of spreads
- Emulsion microstructure: ingredients
- Emulsion microstructure: processing
- Spread stability during transport and storage
- Analysing spread texture
Microstructural approaches to the study and improvement of cheese and yogurt products
- Casein micelles: the building blocks of yogurt and cheese
- Structure development in cheese
- Structure development in yogurt
- Methods to study the microstructure of yogurt and cheese
Microstructural aspects of protein-based drinks
- Dairy drinks: an introduction
- Effects of processing
- Effects of stabilising hydrocolloids
- Improving the nutritional quality of dairy drinks
The microstructure of chocolate
- The composition of chocolate
- Fat structure-function relationship
- Chocolate making process
- Fat bloom
- Methods to study the microstructure of chocolate
- The microstructure of chocolate
- Effects of processing on microstructure
Bubble formation and stabilisation in bread dough
- Bread foam formation
- Bread foam stabilisation
- Liquid film composition and properties in bread foam stabilisation
- Emulsifiers
- Lipase
- Conversion from foam to sponge
Food microstructure and shelf-life of emulsion and gel-based products
- Complex food materials
- Stability and control
- Review of measurement techniques
Appendix: magnetic resonance methods for the study of food microstructure
- The basic concepts
- The interaction of distance and time scales
- Examining microstructure by relaxation times and line shapes
- Microstructure from diffusion measurements
- Microstructure from NMR imaging
Index
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