Food Structure and Functionality
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Published By Elsevier

9780128214534
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Designing food structure using microfluidics

2021 ◽  
pp. 49-67
Author(s):  
Yiming Feng ◽  
Xuanbo Liu ◽  
Youngsoo Lee
Keyword(s):  
Food Structure

Structure and functionality of interfacial layers in food emulsions

2021 ◽  
pp. 1-22
Author(s):  
Julia Maldonado-Valderrama ◽  
Teresa del Castillo-Santaella ◽  
María José Gálvez-Ruiz ◽  
Juan Antonio Holgado-Terriza ◽  
Miguel Ángel Cabrerizo-Vílchez
Keyword(s):  
Food Emulsions ◽  
Interfacial Layers

Rheology, structure, and sensory perception of hydrocolloids

2021 ◽  
pp. 23-47
Author(s):  
Veljko Krstonošić ◽  
Jelena Jovičić-Bata ◽  
Nikola Maravić ◽  
Ivana Nikolić ◽  
Ljubica Dokić
Keyword(s):  
Sensory Perception

Preface

2021 ◽  
pp. xi-xiii
Author(s):  
Charis M. Galanakis
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