Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structur

The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about

This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food sc

Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications,

Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and