CONTENTS -- BIOSYNTHESIS -- Biochemical Mechanisms of Synthesis of (1→3),(1→ 4) β-D-Glucans: Cellulose Synthase with an added Twist? -- The Future Prospects for Broadening Soybean Utilization by Altering Glycinin -- Heterogeneity of Genes Encoding the Low Molecular Weight Glutenin Subunits of Bread Wheat -- Identification, Cloning and Expression of a Ferulic Acid Esterase from Neurospora crassa -- BIPOLYMER DESIGN -- Influence of Polysaccharide Composition on the Structure and Properties of Cellulose-based Composites -- Attempt to Produce Caffeoylated Arabinoxylans from Feruloylated Arabinoxylans by Microbial Demethylation -- Enzymatically and Chemically De-esterified Lime Pectins:Physicochemical Characterisation, Polyelectrolyte Behaviour and Calcium Binding Properties -- Incorporation of Unsaturated Isoleucine Analogues into Proteins In Vivo -- Binding of Two Lipid Monomers by Plant Lipid Transfer Proteins, LTP1 -- Topographical Comparisons of Family 13 α-Amylases using Molecular Modelling Techniques -- BIOPOLYMER ASSEMBLIES -- Glutenin Macropolymer:A Gel Formed by Glutenin Particles -- Swelling and Hydration of the Pectin Network of the Tomato Cell Wall -- Self-assembly of Acacia Gum and β-Lactoglobulin in Aqueous Dispersion -- Creation of Biopolymeric Colloidal Carriers Dedicated to Controlled Release Applications -- INTERFACES, INTERPHASES -- Polyelectrolyte-Surfactant Complexes at the Air-Water Interface: Influence of the Polymer Backbone Rigidity -- Adsorption Layers of β-Casein at the Air/Water Interface:Effect of Guanidine Hydrochloride -- Adsorption and Rheological Behaviour of Biopolymers at Liquid Interfaces -- Dynamic Surface Tension and Surface Dilational Properties of an Amphiphilic Polysaccharide -- Polymerization of Coniferyl Alcohol (Monomer of Lignins) at the Air/Water Interface -- MULTIPHASIC SYSTEMS.

Emulsion-stabilizing Properties of Depolymerised Pectin:Effects of pH, Oil Type and Calcium Ions -- Mixed Biopolymer Gels of κ-Carrageenan and Soy Protein Isolate -- The Properties of ν/ι-Carrageenan:Implications for the Gelling Mechanism of ι-Carrageenan -- Films and Foams of Sparkling Wines -- Structure-Texture Relationships of Starch in Bread -- Behaviour of Amylose and Amylopectin Films -- Gel Formation by Soy Glycinin in Bulk and at Interfaces -- Interactions between Cellulose and Plasticized Wheat Starch - Properties of Biodegradable Multiphase Systems -- Proteins Films:Microstructural Aspects and Interaction with Water -- Pea:An Interesting Crop for Packaging Applications -- In Situ Study of the Changes in Starch and Gluten during Heating of Dough using Attenuated-total-reflectance Fourier-transform-infrared (ATR-FTIR) -- Effect of D₂O on the Rheological Behaviour of Wheat Gluten -- The Influence of the Thickness on the Functional Properties of Cassava Starch Edible Films -- Subject Index.