Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: Self-Assembly and Material Science describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels and foams. Particular emphasis is placed on the self-assembly of surfactants and biopolymers in food. Topics include: colloid science in food nutrition and the relationship of texture to sensory perception of food materials. It also discusses the exploitation of surfactant mesophases for nanoscale encapsulation, the interfacial rheological properties of mixed interfaces, the dynamics and microrheology of gels and emulsions, the stability of droplets and bubbles, the effects of thermal and mechanical processing on food colloid stability and the electrostatic interactions of proteins with polysaccharides. This authoritative book will serve as a guide and reference to researchers in the field of food colloids.

The Editors Eric Dickinson has been a Professor of Food Colloids since 1992 and is the Author/coauthor of three books and over 400 research papers. he has previously been the Editor/coeditor of 11 previous books in field and is the Associate Editor of Food Hydrocolloids Martin Leser has been a Research Scientist and Project Leader at the NestlÚ Research Center since 1995. He is the author/coauthor of more than 60 research papers and book articles and the Coeditor of Section Food Colloids of Current Opinion in Colloids and Interface Science.

Food Structure for Nutrition; Part One: Self-Assembly and Encapsulation; Self-Assembly in Food A New Way to Make Nutritious Products; Structure of Self-Assembled Globular Proteins; Similarities in Self-Assembly of Proteins and Surfactants: An Attempt to Bridge the Gap; Self-Assembled Liquid Particles: How to Modulate their Internal Structure; Synergistic Solubilization of Mixed Nutraceuticals in Modified Discontinuous Micellar Cubic Structures; Scope and Limitations of Using Wax to Encapsulate Water-Soluble Compounds; Self-Assembly of Starch Spherulites as Induced by Inclusion Complexation with Small Ligands; Part Two: Biopolymer Interactions; Electrostatics in Macromolecular Solutions; Casein Interactions: Does the Chemistry Really Matter?; Electrostatic Interactions between Lactoferrin and -Lactoglobulin in Oil-in-Water Emulsions; -Lactoglobulin Aggregates from Heating with Charged Cosolutes: Formation, Characterization and Foaming; Manipulation of Adsorption Behaviour at Liquid Interfaces by Changing Protein Polysaccharide Electrostatic Interactions; Adsorption Experiments from Mixed Protein + Surfactant Solutions; Role of Electrostatic Interactions on Molecular Self-Assembly of Protein + Phospholipid Films at the Air Water Interface; Theoretical Study of Phase Transition Behaviour in Mixed Biopolymer + Surfactant Interfacial Layers Using the Self-Consistent-Field Approach; Interactions during the Acidification of Native and Heated Milks Studied by Diffusing Wave Spectroscopy; Computer Simulation of the Pre-heating, Gelation and Rheology of Acid Skim Milk Systems; Xanthan Gum in Skim Milk: Designing Structure into Acid Milk Gels; Part Three: Particles, Droplets and Bubbles; Particle Tracking as a Probe of Microrheology in Food Colloids; Optical Microrheology of Gelling Biopolymer Solutions Based on Diffusing Wave Spectroscopy; Gel and Glass Transitions in Short-range Attractive Colloidal Systems; Shape and Interfacial Viscoelastic Response of Emulsion Droplets in Shear Flow; Enhancement of Stability of Bubbles to Disproportionation Using Hydrophilic Silica Particles Mixed with Surfactants or Proteins; Coalescence of Expanding Bubbles: Effects of Protein Type and Included Oil Droplets; Part Four: Emulsions; Role of Protein-Stabilized Interfaces on the Microstructure and Rheology of Oil-in-Water Emulsions; Crystallization in Monodisperse Emulsions with Particles in Size Range 20 200 nm; Instant Emulsions; Flavour Binding by Solid and Liquid Emulsion Droplets; Adsorption of Macromolecules at Oil Water Interfaces during Emulsification; Part Five: Texture, Rheology and Sensory Perception; Tribology as a Tool to Study Emulsion Behaviour in the Mouth; Saliva-Induced Emulsion Flocculation: Role of Droplet Charge; Surface Topography of Heat-Set Whey Protein Gels: Effects of Added Salt and Xanthan Gum; Mechanisms Determining Crispness and its Retention in Foods with a Dry Crust; Subject Index