Modern Biopolymer Science

Bridging the Divide between Fundamental Treatise and Industrial Application

Stefan Kasapis, Ian T. Norton, Johan B Ubbink, Johan B, Ubbink

• Publisher: Academic Press
• Year: 2009
• Topic: Technology & Engineering
• eBook ISBN:
  9780080921143
• Subtopic: Organic Chemistry
• Index: Technology & Engineering

Industrialists developing new food and pharmaceutical products face the challenge of innovation in an increasingly competitive market that must consider incredient cost, product added-value, expectations of a healthy life-style, improved sensory impact, controlled delivery of active compounds and last, but not lease, product stability. While much work has been done to explore, understand, and address these issues, a gap has emerged between recent advances in fundamental knowledge and its direct application to product situations with a growing need for scientific input.Modern Biopolymer Science matches science to application by first acknowledging the differing viewpoints between those working with low-solids and those working with high-solids, and then sharing the expertise of those two camps under a unified framework of materials science. - Real-world utilisation of fundamental science to achieve breakthroughs in product development - Includes a wide range of related aspects of low and high-solids systems for foods and pharmaceuticals - Covers more than bio-olymer science in foods by including biopolymer interactions with bioactive compounds, issues of importance in drug delivery and medicinal chemistry

Table of contents

• Cover image
• Table of Contents
• Copyright
• Contributors
• Preface
• CHAPTER 1. Biopolymer Network Assembly
• CHAPTER 2. Gelation
• 2.1. Introduction
• 2.2. Modeling gel networks and their rheological behavior
• 2.3. Molecular mechanisms causing aggregation/gelation
• 2.4. Gel structure type
• 2.5. Gel texture: oral processing, rheology/fracture, microstructure and sensory analysis
• 2.6. Concluding remarks and future challenges
• CHAPTER 3. Antifreeze Proteins
• CHAPTER 4. Biopolymers in Food Emulsions
• CHAPTER 5. Functional Interactions in Gelling Biopolymer Mixtures
• CHAPTER 6. Effect of Processing on Biopolymer Interactions
• CHAPTER 7. Unified Application of the Materials-Science Approach to the Structural Properties of Biopolymer Co-Gels throughout the Industrially Relevant Level of Solids
• CHAPTER 8. Mapping the Different States of Food Components Using State Diagrams
• CHAPTER 9. Structural Advances in the Understanding of Carbohydrate Glasses
• CHAPTER 10. Biopolymer Films and Composite Coatings
• CHAPTER 11. Protein + Polysaccharide Coacervates and Complexes
• CHAPTER 12. Single Molecule Techniques
• CHAPTER 13. Dietary Fiber
• CHAPTER 14. Resistant Starch in Vitro and in Vivo
• 14.1. Introduction
• 14.2. Measurement of resistant starch
• 14.3. Health benefits of RS
• 14.4. Effect of processing on resistant starch formation in foods
• 14.5. Model studies of isolated starches
• 14.6. Molecular and microstructural organization of resistant starches
• 14.7. Concluding remarks
• CHAPTER 15. Glycemic Response Reduction in Processed Food Products
• CHAPTER 16. Biopolymers in Controlled-Release Delivery Systems
• CHAPTER 17. Amyloid Fibrils – Self-Assembling Proteins
• CHAPTER 18. Hydrocolloids and Medicinal Chemistry Applications
• Index