Intro -- Preface -- Contents -- Chapter 1: Introduction -- Chapter 2: Designing Biopolymer and Colloidal Systems -- Introduction -- Food Biopolymers -- Proteins -- Animal Proteins -- Plant Proteins -- Polysaccharides -- Plant Polysaccharides -- Marine Polysaccharides -- Microbial Polysaccharides -- Molecular Interactions Between Biopolymers -- Electrostatic Interactions -- Hydrophobic Interactions -- Hydrogen Bonding -- Covalent Interactions -- Steric Interactions -- Physicochemical Methods for Biopolymer-Based Particle Formation -- Hydrogel-Based Delivery Systems -- Polysaccharide-Based Hydrogels -- Protein-Based Hydrogels -- Mixed Biopolymer-Based Hydrogels -- Formation of Molecular Complexes as Delivery Systems -- Final Remarks -- References -- Chapter 3: Nano and Microengineered Structures for Enhanced Stability and Controlled Release of Bioactive Compounds -- Linear Nano and Microstructures (1D Structures) -- Fibres and Nanotubes -- Materials and Methods to Produce Linear Structures -- Electrospinning -- Self-assembly -- Some Examples and Applications of Linear Structures -- Micro and Nanosurfaces (2D Structures) -- Films and Coatings -- Films and Coatings for Active Packaging -- D Structures -- Methods and Materials to Produce Micro and Nanoparticles -- Coacervation/Ionic Pre-gelation Method -- Anti-Solvent Precipitation -- Spontaneous Complexation -- Methods and Materials for Emulsification and Foaming -- Emulsification -- Pickering Stabilization of Colloids: Emulsions, Foams and Foamulsions -- Oleogels -- Applications of 3D Structures -- Cafein Release from Protein Nanoparticles -- Oleogels as Fat Replacers -- Oleogel-Based Emulsions - Bigels -- 3D Food Printing -- 3D Food Printing Technology and Available Systems -- Futuristic 3D Food Printers -- Toxicological Assessment of Micro and Nanoengineering Structures -- Conclusions.

References -- Chapter 4: Development of Complex Interfaces for the Encapsulation of Bioactive Ingredients to Promote Healthy and Nutritional Food Products -- Introduction -- Development and Formulation of Emulsions as Encapsulation Food Matrices -- Conventional Emulsions and Nanoemulsions as Delivery Systems for Lipophilic Bioactive Components -- Double Emulsions as Delivery Systems for Hydrophilic Bioactive Components -- Role of the Interface in the Design of Bioactive Emulsions -- Complex Interfaces -- Interfaces Stabilised by Proteins -- Interfaces Stabilised by Protein-Polysaccharide Mixtures -- Interfaces Stabilised by Mixtures of Low Molecular Weight Surfactants and Proteins -- Role of the Interface During Gastrointestinal Transit -- Interfacial Rheology as a Tool for the Creation of Interfaces -- Interfacial Dilatational Rheology -- Linear Viscoelastic Dilatational Behaviour -- Nonlinear Viscoelastic Dilatational Behaviour -- Interfacial Shear Rheology -- Linear Viscoelastic Interfacial Shear Characterisation -- Nonlinear Viscoelastic Interfacial Shear Characterisation -- Dilatational Rheology Vs. Interfacial Shear Rheology -- Modelling of Surface Dilatational and Shear Rheology -- Conclusions -- References -- Chapter 5: Biophysical and Gastro-Intestinal Engineering Aspects of Nutrient Absorption and Physiological Function -- Overview of the Digestive Process -- Oral Processing -- Mechanical Effects -- Effects of Saliva -- Gastric Processing -- Mechanical Effects -- Effects of Acidity -- Gastric Enzymes -- Gastric Emptying -- Processing in the Small Intestine -- The Duodenum -- Intestinal Enzymes -- Bile Acids, Colipase and Lipid Hydrolysis -- Fermentation in the Small Intestine -- Nutrient Uptake in the Small Intestine -- Processing in the Colon (Fermentation) -- Conditions in the Colon -- The Microbiome Described.

Interactions Between the Microbiome and the Human Body -- Water Recovery in the Colon -- System Controls -- Physical Controls in the Digestive System -- Gut-Brain Communication -- Static and Dynamic Models of Digestion -- Simple Stirred In Vitro Models (Static Models) -- Dynamic In Vitro Models -- Animal and Ex Vivo Systems -- Choosing the Right Model -- Some Specific Challenges for Food Design and Manufacture -- Design of Food to Survive Through the Upper Digestive Tract -- Foods to Manage Satiety and Satiation -- Foods for Moods -- References -- Chapter 6: Process Innovations in Designing Foods with Enhanced Functional Properties -- Introduction -- Non-thermal Food Processing Technologies -- Basic Principles of Non-thermal Food Processing Technologies -- High Hydrostatic Pressure (HHP) -- Pulsed Electric Fields (PEF) -- Ultrasounds (US) -- Effects of Non-thermal Processing Technologies on Bioactive Composition: Physical and Chemical Mechanisms -- HHP Effects on Bioactive Compounds -- PEF Effects on Bioactive Compounds -- US Effects on Bioactive Compounds -- Effects of Non-thermal Processing Technologies on the Bioavailability of Bioactive Compounds -- Nanostructured Systems -- Nanoemulsions as Carriers of Lipophilic Bioactive Compounds -- Aspects Concerning the Fabrication of Nanoemulsions -- Increasing Bioavailability of Bioactive Compounds with Nanoemulsion Systems -- Practical Applications of Nanoemulsion Systems -- Nanolaminates as Carriers of Active Compounds -- Aspects Concerning the Build-Up of Nanolaminate Systems -- Functional Nanolaminates -- Final Remarks -- References -- Chapter 7: Consumer Perception as a Criterion for Process Design -- Introduction -- Consumer Perception -- The Pathway of Perception -- Current Sensory Methodologies Using Consumers -- Food Oral Processing: A Novel Approach for Tailoring Texture Sensations.

Relating Food Structure to Perception -- Complex Texture Sensations -- Low-Fat and Low-Sugar Products Perception -- Gluten-Free Product's Perception -- Role of the Extrinsic Food Properties in Perception -- Future Trends for New-Concept Food Perception -- Conclusions -- References -- Chapter 8: Structure Design for Gastronomy Applications -- Introduction -- Interaction Between Science and Gastronomy -- An Alternative Way for Food Product Design -- Structuring Food for Health and Wellness -- Designing Food at the Interface of Food Science and Gastronomy -- Food Colloids in the Kitchen -- Structuring Food by Applying Gastronomic Techniques -- Fermentation -- Conclusions -- References -- Index.