Food Structure

The relevance of food structure; Mixed and filled gels; Gel structure of food biopolymers; The structure and stability of emulsions; Structure and properties of liquid and solid foams; The Polymer/water relationship; Polymer fracture; Structural stability of intermediate moisture foods; Collapse phenomena; Creation of fibrous structures by spinneretless spinning; Dry spinning of milk proteins; Protein extrusion; Reformed meat products; Surimi-based foods; Structured fat systems; Structured sugar systems; Elements of cereal product structure; Extrusion and co-extrusion of cereals; The evaluation of food structure by light microscopy; An electron microscopists view of foods; Small deformation measurements; Behaviour of foods in large deformation; The sensory-rheological interface; Evaluation of crispness; Beyond the texture profile; Oral perception of texture.