Texture in Food: Volume 1: Semi-Solid Foods

Texture in Food Volume 1: Semi-Solid Foods summarizes the wealth of recent research on what influencestexture in semi-solid foods and how it can be controlled to maximize product quality. The first part of the book reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behavior of biopolymers, and developments in measurement. Part 2 considers key aspects of product development and enhancement, featuring chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final section discusses improving the texture of particular products, with chapters on yoghurt, spreads, icecream, sauces and dressings. .