Food structure as a foundation for food texture

Pedro Bouchon*, Ingrid Contardo, María Teresa Molina

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review


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.

Original languageEnglish
Title of host publicationFood Texturology
Subtitle of host publicationMeasurement and Perception of Food Textural Properties
PublisherSpringer International Publishing
Number of pages26
ISBN (Electronic)9783031419003
ISBN (Print)9783031418990
StatePublished - 20 Dec 2023

Bibliographical note

Publisher Copyright:
© The Author(s), under exclusive license to Springer Nature Switzerland AG 2024. All rights reserved.


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