Food Structures, Digestion and Health

1. Understanding Food Structures: The Colloid Science Approach
2. Processing of Food Structures in the Gastrointestinal Tract and Physiological Responses
3. The Basis of Structure in Dairy-Based Foods: Casein Micelles and their Properties
4. The Milk Fat Globule Membrane: Structure, Methodology for its Study, and Functionality
5. Exploring the Relationship between Fat Surface Area and Lipid Digestibility
6. ProteinePolysaccharide Interactions and Digestion of the Complex Particles
7. Muscle Structure and Digestive Enzyme Bioaccessibility to Intracellular Compartments
8. Cotyledon Cell Structure andIn Vitro Starch Digestion in Navy Beans
9. Mathematical Models of Food Degradation in the Human Stomach
10. An Improved Understanding of Gut Function through High-Resolution Mapping and Multiscale Computational Modeling of the Gastrointestinal Tract
11. Novel Approaches to Tracking the Breakdown and Modification of Food Proteins through Digestion
12. Dynamics of Gastric Contents During DigestiondComputational and Rheological Considerations
13. Applying Structuring Approaches for Satiety: Challenges Faced, Lessons Learned
14. Technological Means to Modulate Food Digestion and Physiological Response
15. Describing Dietary EnergydTowards the Formulation of Specialist Weight-Loss Foods
16. Combined Phytosterol and Fish Oil Therapy for Lipid Lowering and Cardiovascular Health
17. Dairy Materials as Delivery Tools for Bioactive Components in Dairy Platforms

This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods. New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and sensory attributes. The multidisciplinary approach includes research findings by internationally renowned scientists, and presents new research findings important and pertinent to professionals in both the food science and nutrition fields. Describes the science underpinning typical food structures providing guidance on food structure in different conditions Includes novel approaches to the design of healthy foods using real-world examples of applied research and design written by top leaders in the area Describes and validates model systems for understanding digestion and predicting digestion kinetics