| Designing structure into food | p. 3 |
| Hydrocolloid thickeners and their applications | p. 13 |
| Hydrocolloid gelling agents and their applications | p. 23 |
| From simple to complex hydrocolloid cellular solids | p. 32 |
| Controlled deposition and release of flavour to control aftertaste in-mouth | p. 43 |
| Effect of thermal treatment and composition on the mechanical properties of peak/[kappa]-carrageenan/starch desserts | p. 54 |
| The use of dynamic rheology for ice cream characterisation | p. 65 |
| The bioadhesive and swelling characteristics of sodium alginate suspensions | p. 75 |
| Bioactive properties of epimerised alginates | p. 84 |
| Modelling properties of viscosifying starches | p. 97 |
| Molecular size effects on gelation of barley and oat [beta]-glucans | p. 108 |
| Mechanical properties of maltodextrin gels : small and large deformation | p. 116 |
| New forms of xanthan gum with enhanced properties | p. 124 |
| Properties of sheared carrageenan/milk gels : effect of the presence of nu precursors in iota-carrageenan | p. 131 |
| Gelation behaviour and rheological properties of [kappa]/[iota]-hybrid carrageenans | p. 139 |
| Creep compliance of pourable gels - new applications of an old technique | p. 145 |
| Microstructure and kinetic behaviour of pure and mixed pectin gels | p. 153 |
| Hydration and mechanical properties of pectin films | p. 160 |
| Fish gelatin : structure, gelling properties and interaction with other food proteins | p. 167 |
| Gelation of egg yolk : DSC, rheology and electron microscopy | p. 179 |
| Third generation gels | p. 189 |
| Gelatine/dextran solutions - a model system for food polymer mixtures | p. 201 |
| Effect of thermal treatment on large and small deformation properties of whey protein/pectin mixed gels | p. 211 |
| Heat-induced gelation of bovine serum albumin-low methoxyl pectin systems | p. 227 |
| Physicochemical properties of mixed pectin networks | p. 236 |
| Multicomponent biopolymer gels : the agarose-carrageenan-gellan system | p. 244 |
| Functions of guar gums with different molecular weights on the gelatinisation and retrogradation behaviour of corn starch | p. 252 |
| Phase separation behaviour in xanthan gum and sodium alginate mixtures | p. 262 |
| Large scale deformation behaviour of model composites produced from biopolymer gels | p. 272 |
| Evolution under shear flow of drop size distribution in biopolymer mixtures | p. 280 |
| Mechanical properties and phase behaviour of fish gelatin / [kappa]-carrageenan systems | p. 288 |
| Analysis of partially amidated and methyl-esterified galacturonic acid oligomers by high performance anion exchange chromatography and matrix - assisted laser desorption -ionisation time of flight mass spectrometry | p. 303 |
| Detection of locust bean gum contamination by guar using enzymatic pretreatment of HPLC separation | p. 311 |
| Applications of immunoassays in hydrocolloid research | p. 317 |
| Starch granules : new insights from atomic force microscopy | p. 328 |
| Measurement of gel characteristics | p. 336 |
| Hydration, the forgotten hydrocolloid property | p. 346 |
| Characterisation of pectin gelation using 8-Anilino-1-naphthalene sulphonic acid as a fluorescent probe | p. 354 |
| Small deformation measurements of transient gels using vane geometry | p. 360 |
| Application of light scattering to monitor colloid stability | p. 368 |
| Role of hydrocolloids as emulsifiers in foods | p. 381 |
| Effect of hydrocolloids on emulsion stability | p. 394 |
| Emulsion-stabilising properties of whey protein-pectin conjugates | p. 405 |
| Coalescence of oil droplets in oil-in-water emulsions formed with highly hydrolysed whey proteins as influenced by xanthan addition | p. 415 |
| Influence of hydrocolloids in low moisture foods - a food polymer science approach | p. 425 |
| Structural properties of gelatin in mixture with sugar | p. 437 |
| The use of carrageenan or gellan gum to control caramel rheology | p. 450 |
| High-sugar content acid-induced caseinate gels and emulsion gels : influence of low-methoxyl pectin | p. 461 |
| Effect of principal ingredients on quality of cookies with dietary fibre | p. 475 |
| Water-soluble gums in low moisture foods (extruded snacks, noodles, and bakery products) | p. 484 |
| Calorific values : dietary fibre and analogous carbohydrates | p. 499 |
| The structure of Plantago ovata arabinoxylan | p. 509 |
| Mucin genes in the GI tract | p. 517 |
| The effect of dietary fibre intake on mucus secretion in the rat colon | p. 526 |
| Butyrate-mediated cell cycle arrest of HCT116 colon carcinoma cells is accompanied by hyperploidy | p. 535 |
| Butyrate-mediated apoptosis : towards a mechanism of action | p. 539 |
| Diet and functional bowel disorders | p. 546 |
| Diet and irritable bowel syndrome : study design | p. 552 |
| Bile acids, dietary fibre and risk of breast cancer | p. 560 |
| Dietary hydrocolloid fibre and satiety | p. 571 |
| Dietary hydrocolloids, special consideration with children | p. 581 |
| Hydrocolloid intakes and bowel function during the first trimester of pregnancy | p. 589 |
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