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Elsevier

Interaction of Food Macromolecules

The Matrix of Future Foods

  • 1st Edition - October 17, 2025
  • Latest edition
  • Editors: Ibrahim Khalifa, Zou Xiaobo, Soottawat Benjakul
  • Language: English

Interaction of Food Macromolecules: The Matrix of Future Foods provides a detailed understanding on why biological macromolecules, i.e., proteins, lipids, and carbohydr… Read more

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Description

Interaction of Food Macromolecules: The Matrix of Future Foods provides a detailed understanding on why biological macromolecules, i.e., proteins, lipids, and carbohydrates with ligands interactions are essential to understanding biology at the molecular level. The book aims to create a multidisciplinary forum of discussion on the interaction between macromolecules and ligands, providing an understanding on how biological macromolecules with ligands interactions are central to facilitating the discovery, design, and development of future, functional foods. In addition, it outlines information available on the macromolecules-ligands interaction that happens inside the food matrixes and inside our bodies.

Knowing about the mechanisms responsible for the macromolecules-ligands recognition and binding facilitates the discovery, design, and development of future and functional foods.

Key features

  • Discusses how the interaction between macromolecules and ligands facilitates the discovery, design, and development of future, functional foods
  • Shows how macromolecules can affect foods’ stability, functionality, physicochemical behaviors, and bioavailability
  • Outlines how binding models such as lock-and-key, induced fit, and conformational selection of macromolecule-ligands affect the overall properties of food and foodstuffs

Readership

Food Scientists, Academics in Food Science, Researchers Developers in functional foods and supplements, Food processing engineers

Table of contents

1. Introduction to Food Macromolecule Interaction

2. Types of ligands and their function in the food matrixes

3. Plant-protein-ligand interactions

4. Animal-protein-ligand interactions

5. Fiber-ligand interactions

6. Starch-ligand interactions

7. Gum-ligand interactions

8. Mono/di saccharide-ligand interactions

9. Lipid-ligand interactions

10. Lipid-protein interactions

11. Protein-Polysaccharide interactions

12. Protein-protein interaction

13. Employing the macromolecules-ligands binding in the future food manufacturing

Product details

  • Edition: 1
  • Latest edition
  • Published: October 17, 2025
  • Language: English

About the editors

IK

Ibrahim Khalifa

Ibrahim Khalifa is Assistant Professor in the Food Technology Department at Benha University in Moshtohor, Egypt. Khalifa is a member of many scientific committees and has participated in many international conferences, workshops, and training modules. He has published more than 70 articles, and is the PI of Egypt-Italy project and Co-PrincipaI Investigator of 3 projects, including 1 with Bulgarian Academy of Science. He has voluntarily reviewed for more than 10 reputed journals and has 6 years of teaching experience.
Affiliations and expertise
Food Technology Department, Faculty of Agriculture, Moshtohor, Benha University, Egypt

ZX

Zou Xiaobo

Dr. Zou Xiaobo currently works at the School of Food and Biological Engineering, Jiangsu University, where he servers as a professor. Dr. Zou’s research interests are in the area of quality evaluation of food and agricultural products. He has 392 publications to his credit, most of which are in nondestructive detection on quality of food and agricultural products, colorimetric sensors, electrochemical sensors, imaging technology, 3D printing of foods, and intelligent food packaging. He has published 28 book chapters and edited 3 books.
Affiliations and expertise
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China

SB

Soottawat Benjakul

Dr. Soottawat Benjakul is a professor in Food Science and Technology, Prince of Songkla University. He obtained his PhD in Food Science and Technology from Oregon State University and has more than 25 years of experience in seafood science and technology. His major fields of interest are seafood quality and valorization of fish processing byproducts. His current research interests include investigating non-thermal processes for shelf-life extension of seafood and seafood products. Dr. Benjakul established and served as director of the International Center of Excellence in Seafood Science and Innovation to strengthen and expand seafood research in southeast Asia.
Affiliations and expertise
Prince of Songkla University, Hat Yai, Songkhla, Thailand

View book on ScienceDirect

Read Interaction of Food Macromolecules on ScienceDirect