Food Structure and Functionality

Addresses food structure, nanotechnology and functionality, emphasizing the experimental and modeling approaches used to link structure and functionality in food

Charis M. Galanakis (Edited by)

9780128214534

Paperback, published 19 November 2020

268 pages
27.6 x 21.5 x 1.8 cm, 0.75 kg

Approx.254 pages

1. Structure and functionality of Interfacial layers in food emulsions 2. Rheology, structure and sensory perception of hydrocolloids 3. Designing Food Structure Using Microfluidics 4. Tailoring structure of foods using high hydrostatic pressure 5. Effects of electric fields and electromagnetic wave on food structure and functionality 6. Microscopy and spectroscopy techniques applied to analyze the microstructure of food powders 7. Formulation of lipid nano-carriers for the food bioactive ingredients 8. Starch modification by novel technologies and their functionality 9. Nanostructured proteins 10. Interactions, structures and functional properties of plant protein-polymer complexes 11. Prospects of food-derived a-glucosidase inhibitors in the management of diabetes 12. Structure-activity relationship between food components and metabolic syndrome

Subject Areas: Food & beverage technology [TDCT]