2026-01-052026-01-05https://repositorio.uandes.cl/handle/uandes/62340<p>The texture of our food has its origin in the structure of each food at various levels of size, down to the chemical building blocks (e.g. starch) which make it up. In this chapter, we explore the techniques used to examine the structure, such as various forms of microscopy. We also consider how foods can be designed to achieve a particular function or need such as sugar replacement or fat substitution.</p>info:eu-repo/semantics/restrictedAccessChapter