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.

• 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