Modifying Food Texture

<p>Preface</p><U> <p>Part One Food texture: an overview</p></U> <p>1 Introduction: an overview of the importance of food texture modification </p> <p>Jianshe Chen, University of Leeds, UK</p> <U> <p>Part Two Novel use of food ingredients for food texture modification</p></U> <p>2 Emulsifiers as food texture modifiers </p> <p>Lin Chen, Guangdong University of Technology, China </p> <p>3 Proteins as food texture modifiers </p> <p>Christos Ritzoulis, ATEI of Thessaloniki, Greece</p> <p>4 Enzymes as food texture modifiers </p> <p>Alan Kelly, University College Cork, Ireland</p> <p>5 Oils, fats and fat replacers as food texture modifiers </p> <p>Bahareh Emadzadeh, Research Institute of Food Science and Technology (RIFST), Iran</p> <U> <p>Part Three Novel processing techniques for food texture modification</p></U> <p>6 Improved thermal processing for food texture modification </p> <p>Brijesh Tiwari, Teagasc Food Research Centre, Ireland</p> <p>7 Emulsion and emulsification for structure and texture development </p> <p>David McClements, University of Massachusetts, USA</p> <p>8 Phase behaviour of biopolymers and controlled phase separation for texture modification </p> <p>Hassan Firoozmand, Ryerson University, Canada</p> <p>9 Food gels in texture-modified foods </p> <p>Magnus Hattrem, Norwegian University of Science and Technology, Norway</p> <U> <p>Part Four Modifying the texture of specific food commodities</p></U> <p>10 Texture of breakfast cereals and extruded products </p> <p>Frederic Robin, Nestlé</p> <p>11 Texture modification of soy-based products</p> <p>Xiao-Quan Yang, South China University of Technology, China</p>