Food scientists aim to control the taste and texture of existing food products and to formulate n...

Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying t...

Food macromolecules play a crucial role in the formulation of a wide range of food products such ...

Food structure at the molecular level and how it impacts on health, taste, texture and shelf life...

Food Colloids: Interactions, Microstructure and Processing describes the principles and practice ...