Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods.

Topics covered include ingredients and processing techniques used in texture modification of foods, an overview of food texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods.

• Discusses texture as an important aspect of consumer food acceptance and preference
• Presents findings and tactics that address the special needs of infants, the elderly, and dysphagia patients
• Topics covered include ingredients and processing techniques used in texture modification of foods, along with an overview of food texture issues, amongst others

Preface
Part One Food texture: an overview
1 Introduction: an overview of the importance of food texture modification
Jianshe Chen, University of Leeds, UK
Part Two Novel use of food ingredients for food texture modification
2 Emulsifiers as food texture modifiers
Lin Chen, Guangdong University of Technology, China
3 Proteins as food texture modifiers
Christos Ritzoulis, ATEI of Thessaloniki, Greece
4 Enzymes as food texture modifiers
Alan Kelly, University College Cork, Ireland
5 Oils, fats and fat replacers as food texture modifiers
Bahareh Emadzadeh, Research Institute of Food Science and Technology (RIFST), Iran
Part Three Novel processing techniques for food texture modification
6 Improved thermal processing for food texture modification
Brijesh Tiwari, Teagasc Food Research Centre, Ireland
7 Emulsion and emulsification for structure and texture development
David McClements, University of Massachusetts, USA
8 Phase behaviour of biopolymers and controlled phase separation for texture modification
Hassan Firoozmand, Ryerson University, Canada
9 Food gels in texture-modified foods
Magnus Hattrem, Norwegian University of Science and Technology, Norway
Part Four Modifying the texture of specific food commodities
10 Texture of breakfast cereals and extruded products
Frederic Robin, Nestlé
11 Texture modification of soy-based products
Xiao-Quan Yang, South China University of Technology, China