Food Materials Science and Engineering -- Contents -- Preface -- List of Contributors -- 1 Food Materials Science and Engineering: An Overview -- 1.1 Introduction -- 1.2 Molecular basis of food materials -- 1.3 Observation of materials at various size ranges and size-property relationship -- 1.4 Amorphous and crystalline structures of materials -- 1.5 Gel structures of food materials -- 1.6 Interfacial properties of the food materials -- 1.6.1 Emulsions and surface active compounds -- 1.6.2 Colloids -- 1.6.3 Foams -- 1.6.4 Stickiness and fouling -- 1.7 Application of materials science in food design and development of engineered food materials -- 1.8 Conclusion -- References -- 2 Micro to Macro Level Structures of Food Materials -- 2.1 Microstructure definitions -- 2.2 Measurement of microstructures/nanostructures -- 2.3 The relationship between structure and quality -- 2.4 Microstructure and emulsions -- 2.5 Structure and sensory perception -- 2.6 Process to control the structure of food materials -- 2.6.1 Different processing aids to create microstructure -- 2.6.2 Engineering microstructures in foods -- 2.7 Concluding remarks -- References -- 3 Characterisation Techniques in Food Materials Science -- 3.1 Introduction -- 3.2 Nuclear Magnetic Resonance (NMR) -- 3.2.1 General principles -- 3.2.2 Chemical and physical information -- 3.2.3 High resolution NMR spectra from solids -- 3.2.4 Mobility-resolved NMR spectroscopy -- 3.2.5 Probing water 'pool' sizes using 1HT2 properties -- 3.2.6 Integration of techniques to study protein denaturation and glassing -- 3.3 Fourier Transform Infra-Red (FT-IR) -- 3.4 X-ray powder diffraction -- 3.5 Small angle neutron & X-ray scattering (SANS and SAXS) -- 3.6 Confocal microscopy -- 3.6.1 Applications of confocal microscopy in food science -- 3.7 Scanning electron microscopy.

3.7.1 Immobilisation in solid substrates -- 3.7.2 Cryo-SEM -- 3.7.3 Environmental SEM (ESEM) -- 3.8 Atomic Force Microscopy (AFM) -- 3.8.1 Applications of atomic force microscopy in food science -- 3.9 Summary -- References -- 4 Interfacial Phenomena in Structured Foods -- 4.1 Introduction -- 4.2 Visualisation of surface structures -- 4.2.1 Brewster angle microscopy -- 4.2.2 Interfacial fluorescence microscopy -- 4.2.3 Atomic force microscopy -- 4.3 Fundamentals of interfacial assembly -- 4.3.1 The adsorption process - diffusion vs. convection -- 4.3.2 The adsorbed layer - surface viscosity, surface rheology, surface structure -- 4.4 The dynamic interface -- 4.4.1 Biochemical effects on interfacial structure and properties -- 4.4.2 Competitive adsorption -- 4.4.3 Hydrophobin - a unique protein interface -- 4.5 Conclusions and future directions -- References -- 5 Phase and State Transitions and Related Phenomena in Foods -- 5.1 Introduction -- 5.2 Phase and state transitions -- 5.2.1 First-order transitions -- 5.2.2 The glass transition -- 5.3 Food properties and formulation -- 5.3.1 Crystallisation and melting -- 5.3.2 Nucleation and crystallisation -- 5.3.3 Crystallisation of food components -- 5.4 Conclusions -- References -- 6 Food Biopolymer Gels, Microgel and Nanogel Structures, Formation and Rheology -- 6.1 Introduction -- 6.2 Rheology of food gels: yielding and gelling soft matter -- 6.3 Formation and structure of biopolymer network gels -- 6.3.1 Polysaccharides -- 6.3.2 Proteins -- 6.3.3 Composite Gels and Phase Separation -- 6.4 Formation and structure of micro- and nano-gel particles -- 6.4.1 Gelling aqueous biopolymer droplets -- 6.4.2 Rehydration of spray-dried biopolymer solutions -- 6.4.3 Micro-particulation of biopolymer gels -- 6.4.4 Aniostropic gel particle from water-in-water emulsions and electro-spinning.

6.4.5 Nano-gel particles -- 6.5 Structure-rheology relationships of food gels and food gel structures -- 6.5.1 Dilute dispersions -- 6.5.2 Biopolymer gel network -- 6.5.3 Scaling rheology of biopolymer gels -- 6.5.4 Concentrated microgel suspensions -- 6.5.5 Anisotropic microgel particles -- 6.6 Outlook -- Acknowledgements -- References -- 7 Materials Science Approaches Towards Food Design -- 7.1 Introduction -- 7.2 Consumer-driven food design -- 7.3 Food design based on the supplemented state diagram -- 7.4 Design of foods and encapsulation systems in the glassy state -- 7.5 Retro-design for the delivery of bioactive ingredients in foods -- 7.6 Concluding remarks -- References -- 8 Food Structures and Delivery of Nutrients -- 8.1 Introduction -- 8.2 Nutrient digestion and absorption in the gastrointestinal tract -- 8.3 Nutrients and their delivery challenges -- 8.4 Essential fatty acids -- 8.5 Antioxidants including vitamins and minerals -- 8.6 Probiotic bacteria -- 8.7 Plant sterols -- 8.8 Food structures and technologies for protection and delivery of nutrients -- 8.9 Protein-based structures for nutrient delivery -- 8.9.1 Protein hydrogels -- 8.10 Microencapsulation -- 8.11 Fluidised bed coating -- 8.12 Spray drying -- 8.13 Spray chilling -- 8.14 Extrusion -- 8.15 Nanoparticles and emulsions -- 8.16 Food structure and bio-accessibility of nutrients -- 8.17 Conclusions and future directions -- References -- 9 Effects of Emerging Processing Technologies on Food Material Properties -- 9.1 Introduction -- 9.2 Pulsed electric fields (PEF) effect on food material properties -- 9.2.1 Introduction to PEF technology -- 9.2.2 Process evaluation and PEF side effects -- 9.2.3 PEF impact on plant based tissue structure -- 9.2.4 PEF effect on food protein constituents and structures -- 9.3 Isostatic high pressure (HP) effects on food material properties.

9.3.1 Introduction to high pressure technology -- 9.3.2 Effects of isostatic high pressure on food ingredients -- 9.3.3 High Pressure - Low Temperature processing effect on biopolymers -- 9.3.4 HP influence on complex food systems -- 9.4 Ultrasound (US) effect on food material properties -- 9.4.1 Introduction to ultrasound technology -- 9.4.2 Food material properties and process parameters relevant for ultrasonic processing of foods -- 9.4.3 Modification of food material properties by US application -- 9.5 Conclusion and future trends -- References -- 10 Food Protein Nanoparticles: Formation, Properties and Applications -- 10.1 Introduction -- 10.2 Characterising the rheological properties of gels and dispersions -- 10.3 Formation and functionality of whey protein nanoparticles -- 10.4 Nanofibrils from food proteins -- 10.4.1 Structural characteristics of nanofibrils -- 10.4.2 Heat-induced whey protein nanofibrils -- 10.4.3 Denaturant-induced β-lg nanofibrils -- 10.4.4 Creation of α-la nanofibrils and nanotubes -- 10.4.5 Nanofibrils from other food proteins -- 10.5 Protein − polysaccharide complexes -- 10.6 Concluding remarks -- Notation -- References -- 11 Nanocomposites for Food and Beverage Packaging Materials -- 11.1 Introduction -- 11.1.1 Introduction to packaging -- 11.1.2 Biodegradable and renewable polymers -- 11.2 Barrier properties in packaging -- 11.2.1 Mass transport properties -- 11.2.2 Factors influencing mass transport properties in polymers -- 11.3 Nanofillers for nanocomposite packaging materials -- 11.3.1 Nanoclays -- 11.3.2 Cellulosic materials -- 11.3.3 Carbon-based namomaterials -- 11.4 Examples of nanocomposites and their properties -- 11.5 Nanobiocomposites: concepts and barrier properties -- 11.6 Future trends -- References -- 12 Encapsulation Techniques for Food Ingredient Systems -- 12.1 Introduction.

12.1.1 Size and morphology of capsules -- 12.1.2 Wall and core materials -- 12.2 Microencapsulation techniques -- 12.2.1 Spray drying -- 12.2.2 Spray cooling and chilling -- 12.2.3 Extrusion -- 12.2.4 Fluidised bed coating -- 12.2.5 Freeze drying -- 12.2.6 Coacervation -- 12.2.7 Co-crystallisation -- 12.2.8 Molecular inclusion -- 12.2.9 Emulsification -- 12.2.10 Hydrogel encapsulation -- 12.2.11 Yeast encapsulation -- 12.2.12 Nanoencapsulation -- 12.3 Conclusion -- References -- 13 Food Texture is Only Partly Rheology -- 13.1 Introduction -- 13.2 Texture is a multi-parameter sensory property -- 13.3 Texture research is driven by consumer food acceptance -- 13.4 Current directions in texture research -- 13.5 'Texture receptors' -- 13.6 Oral processing -- 13.7 Role of saliva in sensory texture -- 13.8 Instrumental methods for texture quantification -- 13.8.1 Instrumental methods in physiology -- 13.8.2 Instrumental methods for food material properties and 'texture' -- 13.9 Sensory evaluations of texture -- 13.10 Statistical methods in texture studies -- 13.11 Summary -- References -- 14 Materials Science of Freezing and Frozen Foods -- 14.1 Introduction -- 14.2 Freezing of simple solutions -- 14.3 Nucleation and crystal growth -- 14.4 Materials science aspects of nucleation in food freezing -- 14.5 Time-dependent ice formation -- 14.6 Manipulation of nucleation and crystal size -- 14.7 Recrystallisation in frozen foods -- 14.8 Conclusions -- References -- Index.