ABSTRACT
Food is a complex matrix that contains a great variety of molecules. These molecules interact to create assemblies of molecules with specific supramolecular structures that raise a particular food structure. The components are autoaggregated during processing, and one or more effects govern the structure created, such as physical (e.g., interparticle interactions, phase separations), chemical (e.g., formation of specific covalent bonds between molecules), or biological (e.g., fermentation, enzyme action) (Dalgleish 2004). Many events occurring in food process involve the interaction between molecules, such as proteins, lipids, carbohydrates, among others.
