Title Page -- Copyright Page -- Contents -- About the Author -- Acknowledgments -- Outline -- Chapter 1 Adhesion: Definition and Nomenclature -- 1.1 Introduction -- 1.2 Adhesives-a Brief Historical Viewpoint -- 1.3 Nomenclature and Definitions of Adhesion Terms -- 1.3.1 Adhere -- 1.3.2 Adherend -- 1.3.3 Adhesion -- 1.3.4 Adhesion Ability in Insects and the Gecko -- 1.3.5 Adhesive -- 1.3.6 Adhesive Assembly -- 1.3.7 Adhesive Bonding -- 1.3.8 Bacterial Adhesion -- 1.3.9 Cell-Adhesion Molecules -- 1.3.10 Contact Adhesive -- 1.3.11 Contact Mechanics -- 1.3.12 Lateral Adhesion -- 1.3.13 Mechanisms of Adhesion -- 1.3.14 Mucoadhesion -- 1.3.15 Pressure-Sensitive Adhesives (PSAs) -- 1.3.16 Strength of Adhesion -- 1.3.17 Wettability -- 1.4 Concluding Remarks -- References -- Chapter 2 Adhesion Mechanisms and Measurements -- 2.1 Introduction -- 2.2 The Phenomenon of Adhesion -- 2.2.1 Mechanical Interlocking -- 2.2.2 Electrical Model -- 2.2.3 Diffusion Model -- 2.2.4 Thermodynamic Adsorption -- 2.2.5 Rheological Model -- 2.2.6 Chemical Bonding Theory -- 2.2.7 Food Model Adhesion: Conclusions -- 2.3 Methods of Determining Adhesion of Food Materials -- 2.3.1 Introduction -- 2.3.2 Adhesion Evaluations -- 2.3.2.1 Weighing -- 2.3.2.2 UV Absorbance Measurements -- 2.3.2.3 Adhesive Loss Measurements -- 2.4 Adhesion Strength Measurements -- 2.5 Wettability -- 2.5.1 Introduction -- 2.5.2 Tilted Plane -- 2.5.3 Contact Angle -- 2.5.4 Liquid Surface Tension -- References -- Chapter 3 Stickiness of Foods and Its Relation to Technological Processes -- 3.1 Introduction -- 3.2 Dough Properties and Stickiness -- 3.3 Cookies, Breads, Cakes, and Pasta -- 3.3.1 Cookie Composition and Stickiness -- 3.3.2 Bread Ingredients and Stickiness -- 3.3.3 Cakes -- 3.3.4 Influence of Ingredients on Pasta Stickiness -- 3.3.5 Stickiness of Miscellaneous Products -- 3.4 Stickiness of Rice.

3.5 Fruit Powders -- 3.6 Stickiness of Milk Powders -- 3.7 Cereal Products -- 3.8 Relations Between Technological Processes and Stickiness -- 3.8.1 Spray-drying of Sugar-rich Foods -- 3.8.2 Foam-mat Drying -- 3.8.3 Extrusion and Cooking in a Microwave Oven -- References -- Chapter 4 Perception of Stickiness -- 4.1 Introduction -- 4.2 Collection and Classification of Words for Descriptions of Food Texture -- 4.3 Principles of Objective Measurements of Stickiness -- 4.4 The Problematic Nature of Instrumental Determinations -- 4.5 Perception of Stickiness in Oil‐in‐Water Dairy Emulsions -- 4.6 Stickiness of Dispersions, Semi-solids, and Sugar-rich Foods -- 4.6.1 Perception of Particles in Food -- 4.6.2 Stickiness of Fluid Foods -- 4.6.3 Perception of Sugar-rich Foods -- 4.7 Changes in Sensory Stickiness Perception with Age -- References -- Chapter 5 Hydrocolloids as Adhesive Agents in Foods -- 5.1 Introduction -- 5.2 Food Uses and Applications of Adhesives -- 5.3 Hydrogel-Adherend Relationships and Structure-Function Issues -- 5.4 Hydrocolloid Adhesion Tests -- 5.5 Hydrocolloids as Wet Glues -- 5.6 Hydrocolloids as Adhesives in Foods -- 5.6.1 Fried Food Products -- 5.6.2 Adhesion of Seasonings -- 5.6.3 Jams -- 5.6.4 Food Coatings -- 5.6.5 Miscellaneous Applications -- 5.7 Hydrocolloid Adhesion: Future Prospects and Possible Developments -- References -- Chapter 6 Adhesion Phenomena in Coated, Battered, Breaded, and Fried Foods -- 6.1 Introduction -- 6.2 A Few Definitions -- 6.2.1 Instead of an Overview -- 6.2.2 Breading Materials -- 6.2.3 Batters -- 6.2.4 Pre-dust or Pre-dip Systems -- 6.3 Enrobing Processes -- 6.4 Types of Batter and Their Use in Different Products -- 6.4.1 Batters Containing Different Types of Protein -- 6.4.2 Cake Batters -- 6.4.3 Batter-Coated Fried Products -- 6.4.4 Fried Battered Nuggets -- 6.5 Breaded Products.

6.5.1 Breaded Fish Portions -- 6.5.2 Breaded Chicken Drumsticks, Breasts, and Other Parts -- 6.6 New Batters and Breadings -- References -- Chapter 7 Electrostatic Adhesion in Foods -- 7.1 Introduction -- 7.2 Technology of Electrostatic Powder Spraying -- 7.3 Adhesion of Food Powders onto Food Products -- 7.4 Adhesion of Sodium Chloride and Its Effect on Coating -- 7.4.1 Potato Chips -- 7.4.2 Baked Goods and Vegetables -- 7.5 Other Food-Related Uses of Electrostatic Adhesion -- 7.5.1 Edible Coatings -- 7.5.2 Membranes -- 7.5.3 Casein Interactions -- 7.5.4 Adhesion of Microbes and Viruses -- 7.5.5 Self-Assembled Hydrophobin Bilayers -- 7.5.6 Adhesion and Spread of Emulsion Droplets on Solid Surfaces -- References -- Chapter 8 Multilayered Adhered Food Products -- 8.1 Introduction -- 8.2 Multilayered Hydrocolloid-Based Foodstuffs -- 8.3 Stiffness and Compressive Deformabilities of Multilayered Texturized Fruits and Gels -- 8.4 Other Edible Multilayered Hydrocolloid Products -- 8.5 Layered Cellular Solids -- 8.6 Future Biotechnological Potential Uses of Multilayered Gels -- 8.7 Methods to Estimate Properties of Multilayered Products -- 8.8 Current Systems and Methods to Prepare Multilayered Products -- 8.9 Problems Related to Multilayered and Colored Products -- References -- Chapter 9 Adhesion of Substances to Food Packages and Cookware -- 9.1 Wetting Properties of Food Packaging -- 9.2 Adhesion of Fermented Dairy Products to Packaging Materials -- 9.3 Active Food Packaging and Bacterial Adhesion -- 9.4 Antimicrobial Food Packaging -- 9.5 Protein Adsorption to Processing Surfaces -- 9.6 Adhesion of Edible Oils to Food-Contact Surfaces -- 9.7 Microorganism Adhesion to and Oil Removal from Modified Surfaces -- 9.8 Aspects of Non-stick Coatings for Cookware -- References -- Index -- EULA.