Our research focuses on understanding the physical chemistry of complex food systems and the macromolecules that structure food. We seek to understand how the surface of food particles dictates the way they interact with one another. All food is colloidal, i.e., consists of collections of particles of some sort or another: oil droplets (emulsions) air bubbles (foams) starch granules, cell walls etc., plus all food is processed in some way. Although all these particles (solid, gas or liquid) are composed of molecules, at many levels it is the particulate nature of food that has the most direct effects on the perception, acceptability, digestibility and nutrient release of the food. By particulate nature we mean the size, shape and state of aggregation of the particles, i.e., whether the particles remain separate or are stuck together, strongly or weakly. Most food processing (storage, atmosphere, freezing, chilling, cooking, mixing, blending) affects this particulate nature. Furthermore, on consumption and digestion particle size, shape and composition varies as the food is mechanically broken down (disaggregated) in the mouth or aggregated via the action of saliva and mucus, or dissolved via the action of enzymes.