When developing new food products, it is important to understand the
major mechanisms of food macromolecule interactions. The first edition
of this book provided a useful scientific and theoretical base
describing the reasons for polymer action. The second edition updates
the substantial progress that has occurred during the last ten years in
many aspects of understanding, measuring, and utilizing functional
macromolecules. The shift to analyzing mixtures rather than single
polymers is assessed and the relevant interactions that are known to
take place between the large molecules are examined. A new chapter on
high pressure processing is included to show the importance of new
methodology to texturize proteins. The book is an essential reference
for food scientists who need to understand the fundamental principles
that underlie functional behavior of interacting food macromolecules.