Intro -- Soft matter approaches to structured foods: from tnqh_x201ccook-and-looktnqh_x201d to rational food design? -- Introduction -- Soft matter approaches -- From ingredients to foods -- Interfaces -- Food processing -- Food creation -- Biophysics of food, nutrition and perception -- Nutrient delivery -- Sustainable foods -- Food complexity -- Concluding remarks -- flink6 -- Designing colloidal structures for micro and macro nutrient content and release in foods -- Introduction -- Materials and methods -- Nano-emulsions -- Preparation -- Droplet sizing -- Pickering-in-Pickering stabilised W1/O/W2 emulsions -- Preparation -- Particle sizing -- Fluid gels -- Preparation -- Tribology -- Results and discussion -- Nano-emulsions -- Edible nano-emulsions -- Pickering stabilised double emulsions -- Pickering-in-Pickering stabilised W1/O/W2 emulsions -- Triggered release -- Fluid gels -- Fluid gel tribology -- Conclusions -- flink5 -- Protein cluster formation during enzymatic cross-linking of globular proteins -- Introduction -- Materials and methods -- Chemicals -- Cross-linking reactions -- Size-exclusion chromatography -- Light scattering -- Determination of monomer consumption using size-exclusion chromatography -- Atomic force microscope imaging -- Results and discussion -- Cluster formation from dilute solutions: comparison of different enzymes -- Peroxidase-mediated cross-linking: concentration-dependence -- Peroxidase-mediated cross-linking: kinetics and final cluster architecture -- Concluding remarks -- flink5 -- Anomalies in moisture transport during broccoli drying monitored by MRI? -- Introduction -- Materials and methods -- Materials -- Pre-treatments -- Drying in the MRI device -- MRI imaging equipment -- MRI imaging -- Numerical methods and data analysis -- MRI data calibration -- Results and discussions.

Drying pattern of fresh broccoli stalks -- Drying patterns after pre-treatments -- Peeling -- Blanching -- Freezing -- Conclusions -- flink5 -- Structural changes of deposited casein micelles induced by membrane filtration -- Introduction -- Experimental -- Materials -- Microfiltration cell -- Grazing incidence small angle-X-ray scattering - GISAXS -- Data analysis -- Atomic force microscopy (AFM) -- Results -- GISAXS pattern of casein deposits and micro-sieves -- GISAXS scan across casein droplet profiles -- Simulation of the GISAXS pattern -- AFM-measurements -- Discussion -- Conclusions -- flink6 -- Model for particle migration in bidisperse suspensions by use of effective temperature -- Introduction -- Governing equations -- Closure relations -- Viscosity -- Friction factor -- Osmotic pressure -- Chemical potentials -- Simulations of bidisperse suspension channel flow -- Simulation method -- Results -- Conclusion and discussion -- flink6 -- General discussion -- Stability of aqueous food grade fibrillar systems against pH change -- Introduction -- Formation of fibrils -- Stability of aqueous fibril system as a function of pH -- Materials and methods -- Fibril formation -- Separation fibrils and non-aggregated peptides: centrifugal filtration -- Separation fibrils and non-aggregated peptides: dialysis -- Separation fibrils and non-aggregated peptides: ultracentrifugation -- Protein concentration -- ThT fluorescence -- Flow-induced birefringence -- Gel electrophoresis (SDS-PAGE) -- Conversion of protein into fibril -- Visual appearance -- TEM -- Mobility -- Preventing aggregation -- Results and discussion -- Separation of fibrils and non-aggregated peptides: centrifugal filtration -- Separation of fibrils and non-aggregated peptides: dialysis -- Separation of fibrils and non-aggregated peptides: ultracentrifugation.

Behaviour of the various fractions as a function of pH: conversion of protein into fibrils -- Behaviour of the various fractions as a function of pH: visual appearance as a function of pH -- TEM as a function of pH -- Electrophoretic mobility as a function of pH -- Preventing of aggregation: coating with sodium dodecyl sulphate (SDS) -- Fibrillar structures in foods -- flink5 -- Quinoa starch granules as stabilizing particles for production of Pickering emulsions -- Introduction -- Particle stabilization -- Starch Pickering emulsions -- Material and methods -- Isolation of quinoa starch granules -- OSA-Modification of starch -- Thermal modification of starch -- Preparation of emulsions and starch granule dispersions -- Characterisation of emulsions -- Light scattering -- Microscopy -- Rheology -- Results and discussion -- Effect of hydrophobic modification on starch granules -- Effect of hydrophobic modification on emulsion droplet size -- Effect of OSA level and starch concentration on fraction of non-adsorbed starch -- Effect of OSA level and salt concentration on droplet size and rheological properties -- Conclusions -- flink5 -- Soy milk oleosome behaviour at the airtnqh_x2013water interface -- Introduction -- Material and methods -- Oleosome purification -- Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) -- Trypsin digestion -- Buffer -- Film balance -- Kinetics -- Isotherms -- Brewster angle microscopy -- Results and discussion -- Oleosome purification, characterization and trypsin digestion -- Film balance -- Trypsin digestion -- Conclusions -- flink5 -- Critical laminar shear-temperature effects on the nano- and mesoscale structure of a model fat and its relationship to oil binding and rheological properties -- Introduction -- Experimental section -- Materials -- Blend preparation -- Fatty acid composition.

Differential Scanning Calorimetry (DSC) -- Solid fat content determination -- Polarized light microscopy and box counting fractal analysis -- Powder XRD analysis -- Cryogenic transmission electron microscopy (Cryo-TEM) -- Oil loss determination -- Small deformation rheology -- Statistical analysis -- Results and discussion -- Conclusions -- Acknowledgments -- flink6 -- Surface shear rheology of hydrophobin adsorption layers: laws of viscoelastic behaviour with applications to long-term foam stability -- Introduction -- Materials and methods -- Experimental results -- Solutions of 0.005 wt% HFBII -- Solutions of 0.005 wt% HFBII and 0.03 wt% tnqh_x3b2-casein -- Theoretical models vs. experimental results -- Models with constant Esh and tnqh_x3b7sh -- Generalization of the Maxwell model -- Oscillatory regime with quasi-linear response -- Dependences of Esh and tnqh_x3b7sh on the rate of strain -- Summary and discussion -- The combined Maxwelltnqh_x2013Herscheltnqh_x2013Bulkley model -- Comparison of the viscoelastic behavior of different protein adsorption layers -- Applications to long-term foam stability -- Oscillatory regime with nonlinear response -- Effects of the frequency and strain amplitude -- Fits of the Lissajous curves with the theoretical model -- Conclusions -- flink7 -- Elucidation of density profile of self-assembled sitosterol + oryzanol tubules with small-angle neutron scattering -- Introduction -- Experimental -- Preparation of the emulsions -- Small-angle neutron scattering (SANS) -- Small-angle X-ray scattering (SAXS) -- Differential Scanning Calorimetry (DSC) -- Results -- Solvent scattering -- Organogels -- Emulsions -- Emulsions with different organic phases -- Emulsions with different organic phases and different water activity -- Discussion -- Conclusions -- flink6 -- General discussion -- New routes to food gels and glasses.

Introduction -- Materials and methods -- Results and discussion -- Arrested spinodal decomposition in lysozyme solutions -- Structure of the arrested network from SANS and SAXS -- Local structure -- Russian doll reverse Monte Carlo analysis of the intensity -- Mechanical properties -- Conclusionstnqh_x2014lessons learned for making food gels -- Appendix -- One-level reverse Monte Carlo -- Two-level RD-RMC -- flink6 -- Protein structure and interactions in the solid state studied by small-angle neutron scattering -- Introduction -- Materials and methods -- Proteins and solutions -- Small-angle neutron scattering -- Data analysis -- Results and discussion -- SANS from 0 M NaCl lysozyme upon freezing -- SANS from 0.4 M NaCl lysozyme upon freezing -- Modeling of proteintnqh_x2013protein interactions -- Slow versus fast cooling -- Multiple freezing and thawing cycles -- Conclusions -- Future directions -- flink6 -- The role of quench rate in colloidal gels -- Introduction -- Methods -- Model -- Structural analysis tnqh_x2013 topological cluster classification -- Results -- Instantaneous quenches in polydisperse systems tnqh_x2013 a local structural analysis -- Finite quenches in polydisperse systems - structure -- Finite quenches in monodisperse systems tnqh_x2013 structure -- Finite quenches tnqh_x2013 dynamics -- Discussion -- Structure and finite quench rates -- Dynamics and finite quench rates -- The role of dynamics -- Conclusion -- flink6 -- Delayed solidification of soft glasses: new experiments, and a theoretical challenge -- Introduction -- Experimental methods and results -- A simple model and its predictions -- What's wrong with this picture? -- Delayed solidification in the context of food materials -- Conclusions -- Appendix -- Stress dependence of viscous modulus at fixed idle time.

Modified exponents for power law traps with variable local elastic constant.