Includes bibliographical references and index.

Biopolymer network assembly: measurement and theory -- Gelation: principles, models and applications in proteins -- Antifreeze proteins: their structure, binding and use -- Biopolymers in food emulsions -- Functional interactions in gelling biopolymer mixtures -- Effect of processing on biopolymer interactions -- Unified applications of the materials science approach to the structural properties of biopolymer co-gels throughout the industrially relevant level of solids -- Mapping the different states of food components using state diagrams -- Structural advances in the understanding of carbohydrate glasses -- Biopolymer films and composite coatings -- Protein + polysaccharide coacervates and complexes: from scientific background to their application as functional ingredients in food products -- Single molecule techniques: atomic force microscopy and optical tweezers -- Dietary fiber: fulfilling the promise of added-value formulations -- Resistant starch in vitro and in vivo: factors determining yield, structure, and physiological relevance -- Glycemic response reduction in processed food products -- Biopolymers in controlled-release delivery systems -- Amyloid fibrils -- self-assembling proteins -- Hdrocolloids and medicinal chemistry applications.