The chemical physics of food

Based on the principle that food science requires the same rigour as the more traditional physical sciences, Professor Peter Belton has drawn together an international team of authors to demonstrate the chemical physics approach to food.

Combining the applications of chemical and physical methods together with a clear quantitative consideration of data, The Chemical Physics of Food offers the food scientist and technologist:

* Coverage of major materials, including starch and gluten
* Consistent approach to the subject matter from a chemical physics viewpoint
* An esteemed team of international Authors

All those involved in research into food structure, including food scientists, food technologists, food chemists and physicists should find much of interest in this book which will also provide libraries in all universities, research establishments and food companies with a valuable reference for this important area.

About the Editor
Professor Peter Belton is based in the School of Chemical Sciences and Pharmacy at the University of East Anglia, Norwich, UK

Author Notes

Professor Peter Belton, School of Chemical Sciences & Pharmacy, University of East Anglia, UK

John N. CouplandAlain Buleon and Paul ColonnaBrian HillsRoger Parker and Stephen G. RingGary C. BarkerVictor J. MorrisRobert S. Anderssen

Preface	p. xi
Contributors	p. xiii
About the Editor	p. xiii
1 Emulsions	p. 1
1.1 Introduction	p. 1
1.2 Emulsion structure	p. 2
1.2.1 Size	p. 2
1.2.2 Concentration	p. 3
1.2.3 Surface properties	p. 4
1.2.3.1 Modified surfaces	p. 5
1.2.3.2 Types of interfacial material	p. 6
1.2.4 Interdroplet potentials	p. 8
1.3 Emulsion dynamics	p. 10
1.3.1 Creaming	p. 11
1.3.2 Flocculation	p. 12
1.3.3 Coalescence	p. 13
1.4 Emulsion functionality	p. 16
1.4.1 Rheology	p. 16
1.4.2 Chemical reactivity	p. 17
1.5 References	p. 18
2 Physicochemical Behaviour of Starch in Food Applications	p. 20
2.1 Introduction	p. 20
2.2 Starch composition and chemical structure	p. 21
2.2.1 Granular structure	p. 21
2.2.2 Molecular composition	p. 24
2.2.2.1 Amylose	p. 25
2.2.2.2 Amylopectin	p. 26
2.2.2.3 Intermediate materials	p. 30
2.2.2.4 Minor components	p. 31
2.3 Modifications of starch by hydrothermal treatments and shearing	p. 32
2.3.1 Gelatinization, pasting and melting	p. 33
2.3.1.1 Structural changes	p. 33
2.3.1.2 Mechanisms of gelatinization-melting	p. 34
2.3.1.3 Functional properties	p. 40
2.3.2 Gelation	p. 40
2.3.2.1 Structural changes	p. 40
2.3.2.2 Mechanisms	p. 42
2.3.2.3 Functional properties	p. 44
2.3.3 Glass transition and plasticization by water	p. 45
2.3.4 Physical ageing	p. 46
2.4 Interactions with other molecules	p. 46
2.4.1 Hydrocolloids and proteins	p. 47
2.4.2 Sugars	p. 49
2.4.3 Amylose complexation with small molecules	p. 50
2.4.3.1 Lipids	p. 50
2.4.3.2 Alcohols, aroma and flavours	p. 53
2.5 Starch as a nutrient	p. 55
2.5.1 Classification	p. 55
2.5.2 Resistant starch	p. 56
2.6 Conclusions	p. 57
2.7 References	p. 59
3 Water Transport and Dynamics in Food	p. 68
3.1 Introduction	p. 68
3.2 Statistical thermodynamics and the microscopic water distribution	p. 70
3.3 Experimental probes of the microscopic water distribution	p. 74
3.4 The water self-diffusion propagator	p. 77
3.5 Experimental probes of the water self-diffusion propagator	p. 78
3.6 Water transport in nonequilibrium microheterogeneous systems	p. 80
3.7 The state of water in nanopores	p. 82
3.8 Experimental probes of water-biopolymer interactions	p. 86
3.9 Molecular dynamics simulations of water-biopolymer interactions	p. 94
3.10 The dependence of water dynamics on state variables	p. 95
3.10.1 Low-water-content systems	p. 95
3.10.2 Nonfreezing water	p. 99
3.10.3 Diffusion studies of surface water	p. 100
3.10.4 Water dynamics under high pressure	p. 101
3.11 Conclusion	p. 103
3.12 References	p. 104
4 Glasses	p. 108
4.1 Introduction	p. 108
4.2 Glass transitions	p. 109
4.2.1 Low molecular weight liquids and glasses	p. 109
4.2.2 Biopolymer glasses and plasticization	p. 111
4.2.3 Colloidal glasses	p. 113
4.3 Glassy state dynamics	p. 114
4.4 Structural relaxation in low molecular weight organic liquids and biopolymers	p. 117
4.5 Mechanical stability - colloidal systems	p. 119
4.6 Chemical stability	p. 119
4.6.1 Chemical kinetics and the glassy state in single-phase systems	p. 120
4.6.2 Chemical kinetics and the glassy state in multiphase systems	p. 125
4.7 Glassy carbohydrates as encapsulation matrices and solvents	p. 125
4.7.1 Flavour encapsulation in glassy carbohydrates	p. 125
4.7.2 Solvent properties of amorphous carbohydrates	p. 126
4.8 Concluding remarks	p. 129
4.9 References	p. 130
5 Powders and Granular Materials	p. 135
5.1 Introduction	p. 135
5.2 Packing	p. 139
5.3 Segregation	p. 142
5.4 Jamming	p. 145
5.5 Discussion	p. 148
5.6 References	p. 148
6 Gels	p. 151
6.1 Introduction	p. 151
6.2 Polysaccharide gels	p. 153
6.2.1 What are polysaccharides?	p. 153
6.2.2 How do polysaccharides form networks?	p. 158
6.2.2.1 Point cross-links	p. 159
6.2.2.2 Block structures	p. 160
6.2.2.3 Higher-order helical aggregates	p. 163
6.2.3 What are fluid gels?	p. 166
6.2.4 Polysaccharide mixtures	p. 168
6.2.5 Phase-separated networks	p. 169
6.2.5.1 Starch	p. 169
6.2.5.2 Semi-refined carrageenans	p. 172
6.2.6 Swollen networks	p. 172
6.2.7 Interpenetrating networks	p. 173
6.2.8 Coupled networks	p. 173
6.2.8.1 Pectin-alginate gels	p. 173
6.2.8.2 Xanthan-glucomannan gels	p. 174
6.2.8.3 Xanthan-galactomannan gels	p. 176
6.2.8.4 Algal polysaccharide glucomannan or galactomannan mixed gels	p. 177
6.3 Protein gels	p. 178
6.3.1 What are proteins?	p. 178
6.3.2 How do proteins form networks?	p. 179
6.3.2.1 Globular proteins	p. 179
6.3.2.2 Fibrous proteins	p. 181
6.3.2.3 Casein gels	p. 183
6.3.3 Protein mixtures	p. 184
6.3.4 Interfacial protein networks	p. 184
6.3.4.1 Interfacial gelatin networks	p. 185
6.3.4.2 Globular protein networks	p. 185
6.3.5 Interfacial protein networks in foods	p. 186
6.4 Polysaccharide-protein gels	p. 189
6.5 Conclusions	p. 191
6.6 References	p. 191
7 Wheat-Flour Dough Rheology	p. 199
7.1 Introduction	p. 199
7.1.1 The two independent aspects of cereal science and technology: molecular biorheology and process biorheology	p. 200
7.1.1.1 Genetics as the key to plant breeding: molecular biorheology	p. 200
7.1.1.2 Process rheology as the key to efficiently maximizing end-product quality: process biorheology	p. 201
7.1.2 The pervasive nature of wheat-flour dough rheology in cereal science and technology	p. 201
7.1.3 The rheology perspective: the recovery of information from indirect measurements	p. 211
7.2 Background, preliminaries and notation	p. 212
7.3 The phenomenology of wheat-flour dough formation	p. 212
7.4 Wheat-flour dough rheology modelling from an indirect measurement perspective: a plethora of models	p. 216
7.5 The indirect measurement modalities that directly underpin the rheology of wheat-flour dough formation	p. 219
7.5.1 The walk-in-refrigerator experiments	p. 219
7.5.2 Temperature measurements	p. 220
7.5.3 Mixograms	p. 222
7.5.3.1 Qualitative and quantitative summaries of the global stress-strain dynamics in a mixogram	p. 223
7.5.3.2 The hysteretic nature of the local structure in a mixogram	p. 224
7.5.3.3 A hysteretic summary of the global structure in a mixogram	p. 227
7.5.4 Uniaxial and biaxial extensions	p. 227
7.5.5 The modalities that indirectly underpin the rheology	p. 230
7.6 Modelling the viscoelasticity of wheat-flour dough formation	p. 230
7.7 Some future challenges	p. 233
Appendix 1 A brief literature summary	p. 235
Appendix 2 Symbols and abbreviations	p. 236
7.8 References	p. 237
Index	p. 241

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