Chelo González-Martínez, Cristina L. M. Silva, António A. Vicente*

*Corresponding author for this work

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


The food industry is constantly challenged to meet consumer demands for new food products that are safe, convenient, affordable, pleasurable and healthy. An understanding of fundamental structure and function relationships of food components is a key to the design of new foods: ingredient formulation and production processes have a major role in commercial food development but their impact on food structure is poorly characterized and their relationship with consumers’ perceptions is often ignored or underestimated.
Original languageEnglish
Title of host publicationDelivering functionality in foods
Subtitle of host publicationfrom structure design to product engineering
EditorsAntónio Vicente, Cristina Silva, Chelo Gonzalez
Place of PublicationCham
Number of pages2
ISBN (Electronic)9783030835705
ISBN (Print)9783030835699, 9783030835729
Publication statusPublished - 2022

Publication series

NameFood Engineering Series
ISSN (Print)1571-0297


Dive into the research topics of 'Introduction'. Together they form a unique fingerprint.

Cite this