Volume 1 and 2 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 of Volume 1 reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Part two considers key aspects of product development and enhancement. It includes chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final part of the book discusses improving the texture of...