Modern Biopolymer Science: Bridging the Divide Between Fundamental Treatise and Industrial Application

Biopolymer Network Assembly: Measurement and Theory Gelation: Principles, Models and Applications to Proteins, Antifreeze Proteins: Their Structure, Binding and Use Biopolymers in Food Emulsions Functional Interactions in Gelling Biopolymer Mixtures Effect of Processing on Biopolymer Interactions, Unified Application of the Materials-Science Approach to the Structural Properties of Biopolymer Co-Gels throughout the Industrially Relevant Level of Solids Mapping the Different States of Food Components Using State Diagrams Structural Advances in the Understanding of Carbohydrate Glasses Biopolymer Films and Composite Coatings Protein + Polysaccharide Coacervates and Complexes: From Scientific Background to their Application as Functional Ingredients in Food Products Single Molecule Techniques: Atomic Force Microscopy and Optical Tweezers Dietary Fiber: Fulfilling the Promise of Added-Value Formulations Resistant Starch in Vitro and in Vivo: Factors Determining Yield, Structure, and Physiological Relevance Glycemic Response Reduction in Processed Food Products Biopolymers in Controlled-Release Delivery Systems Amyloid Fibrils - Self-Assembling Proteins Hydrocolloids and Medicinal Chemistry Applications