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Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality.Part one reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the beh

Food texture --- Food --- 664.1 --- Voedingsmiddelen : textuur --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry, Technical --- Sanitary chemistry --- Texture of food --- Analysis --- Chemistry --- Composition --- Texture --- Engineering --- Food Science and Technology --- Food -- Analysis. --- Food texture. --- Electrical Engineering --- Diet & Clinical Nutrition --- Health & Biological Sciences --- Electrical & Computer Engineering --- Engineering & Applied Sciences --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Food industry. --- Primitive societies