Dean Duxbury

How can I control the size, diameter, and shape of a baking cookie while reducing the processing time? How can I control the network de-swelling of co-gels, such as maltodextrins and milk proteins? How can I reduce the effect of small amounts of minor constituents (e.g., fats) in cereal starches? Can “fat bloom” in chocolate manufacturing be eliminated?

All these questions can be answered through the study of phase transitions in foods.

In the preface to their book, Phase/State Transitions in Food…

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