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.
1 Biopolymer Network Assembly: Measurement and Theory
2 Gelation: Principles, Models and Applications to Proteins
3 Antifreeze Proteins: Their Structure, Binding and Use
4 Biopolymers in Food Emulsions
5 Functional Interactions in Gelling Biopolymer Mixtures
6 Effect of Processing on Biopolymer Interactions
7 Unified Application of the Materials Science Approach to the Structural Properties of Biopolymer Co Gels throughout the
Industrially Relevant Level of Solids
8 Mapping the Different States of Food Components Using State Diagrams
9 Structural Advances in the Understanding of Carbohydrate
10 Biopolymer Films and Composite
, etc.