Synergizing Microfluidization and Food Hydrocolloids
Essential Technologies in Food Product Development
- 1st Edition - June 1, 2027
- Latest edition
- Editors: Behiç Mert, Ilkem Demirkesen
- Language: English
Synergizing Microfluidization and Food Hydrocolloids: Essential Technologies in Food Product Development examines how microfluidization and food hydrocolloids can be used together… Read more
Description
Description
Organized into four sections and 15 chapters, the book begins with the fundamentals of microfluidization, hydrocolloid types and functional properties, recent trends, and the challenges of industrial translation and regulation. The second section explores bakery and dairy products, functional beverages, meat and plant-based systems and analogs, alongside Pickering emulsions, nanoemulsions, and hydrogel beads for encapsulation and functional food design. It also examines the effects of microfluidization on food protein functionality and allergenicity. The third section addresses edible and biodegradable films and sustainable food systems. The final section presents case studies on gluten-free products and plant-based dairy alternatives.
The book provides researchers, graduate students, and food product developers with a scientific foundation for understanding processing–structure–function relationships and evaluating opportunities to improve texture, stability, and ingredient performance.
Key features
Key features
- Explains microfluidization principles, hydrocolloid functionality, and their combined roles in food structure and product development
- Covers bakery and dairy products, functional beverages, meat and plant-based systems and analogs, and food protein functionality and allergenicity
- Examines hydrocolloid-based Pickering emulsions, nanoemulsions, and hydrogel beads for encapsulation and functional food design
- Addresses edible and biodegradable films, sustainable food systems, and industrial translation and regulatory challenges
- Presents case studies on gluten-free products and plant-based dairy alternatives
Readership
Readership
Table of contents
Table of contents
1. Introduction to Microfluidization in Food Science
2. Understanding Food Hydrocolloids: Types and Functional Properties
3. Challenges, Commercialization, and Scale-Up, Regulatory Considerations of Microfluidized Hydrocolloid-Based Foods
Section 2: Optimizing Food Product Development
4. Microfluidization and Hydrocolloids in Bakery Products
5. Microfluidization and Hydrocolloids in Dairy Products
6. Functional Beverages Enhanced by Microfluidization and Hydrocolloids
7. Microfluidization and Hydrocolloids in Edible and Biodegradable Films
8. Microfluidization and Hydrocolloids in Meat and Meat Analogs
9. Microfluidization and Hydrocolloids in Nuts, Seeds, and Legume-Based Foods
Section 3: Sustainable Food Solutions, and Future Food Directions
10. Microfluidization and Hydrocolloids in Sustainable Food Systems
11. Innovations and Future Directions in Microfluidization and Hydrocolloids
Section 4: Case Studies
12. Case Studies in Microfluidization Applications Enhancing Dairy Product Stability, Microfluidization in Plant-Based Meat Analogs, Sustainable Food Processing in Edible Films, Ingredient Transformation Efficiency and Associated Costs, Scaling Up Microfluidization for Large-Scale Food Production
Product details
Product details
- Edition: 1
- Latest edition
- Published: June 1, 2027
- Language: English
About the editors
About the editors
Behiç Mert
Prof. Dr. Behiç Mert is a Professor at the Department of Food Engineering, Middle East Technical University (METU), Ankara, Türkiye. He earned his Bachelor’s degree in Food Engineering from METU in 1995, his Master of Science in Food Engineering from Michigan State University, USA, and later completed his Ph.D. in Food Engineering at Purdue University, USA, in 2004. Prof. Mert began his career as a food engineer at ETİ Food in Türkiye, followed by a role as a Senior Research Engineer at ConAgra Foods in the USA, where he contributed to research in food technology and product development. Since joining METU, he has risen to the rank of full professor and currently leads courses in Food Technology, Food Process Design, and Food Product Development. Dr. Mert has a distinguished research portfolio, including a Marie Curie International Reintegration Grant (IRG) and multiple TÜBİTAK-supported projects. He also partners in the PRIMA project, which focuses on the utilization of plant proteins in sustainable food production. His leadership extends beyond academia, serving as Chair of the Turkish Standards Institution (TSE) Food and Agriculture Committee for over 11 years, and he was elected Chair of the International Organization for Standardization (ISO) Fruits and Vegetables Committee.
His research expertise includes the texture and rheological properties of foods, the development of innovative food additives, and the formulation of new food products. Prof. Mert has published extensively in high-impact journals and authored several book chapters, with his work influencing advancements in food texture modification, emulsification, and microfluidization techniques in food processing.His research expertise includes the texture and rheological properties of foods, the development of innovative food additives, and the formulation of new food products. Prof. Mert has published extensively in high-impact journals and authored several book chapters, with his work influencing advancements in food texture modification, emulsification, and microfluidization techniques in food processing.
Ilkem Demirkesen
Dr. İlkem Demirkesen is a food engineer with the academic title of Associate Professor at the Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies (TAGEM), Ministry of Agriculture and Forestry, Ankara, Türkiye. She earned her Ph.D. in Food Engineering from Middle East Technical University (METU) in 2013, focusing on gluten-free bread formulations and infrared–microwave combination baking. Her research interests include microfluidization, food hydrocolloids, gluten-free and cereal-based products, oleogels, and food rheology and microstructure. She has published research articles and book chapters on these subjects. At TAGEM, she contributes to research project development, evaluation, and monitoring, drawing on her earlier experience in food regulations at the Ministry’s General Directorate of Food Control. Her international project experience includes Erasmus+ initiatives, the WHO EVIPNet initiative on trans fats, and the FutureFoodS partnership.
She serves as an editor of GIDA and has served as a guest editor for Frontiers in Nutrition. She is a member of the Scientific Advisory Board of the International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM). Her awards include the METU Mustafa Parlar Thesis Award and first prize in Yıldız Holding’s Baş Döndüren Fikirler competition for a project on infrared–microwave oven design and applications, both in 2013.Dr. Demirkesen Mert has been recognized for her project on infrared-microwave baking technologies, which won a top award in the Turkey Food Project Competition. She serves as an editor for the GIDA Journal and a guest editor for Frontiers in Nutrition. Her memberships include the Whistler Center for Carbohydrate Research at Purdue University and advisory roles at Gazi University and İstanbul Cerrahpaşa University.
Her research focuses on innovative food processing techniques, and the rheological properties of gluten-free systems, with an emphasis on improving the quality and functionality of food products.