Cover illustration. Some of the most important properties of foods such as the release of flavors, texture and nutrient availability after digestion, among others, reside in a multiscale microstructure that we cannot see. A) Cryo‐SEM image of whipped cream showing air cells surrounded by small fat droplets; B) A porous particle of freeze‐dried coffee viewed with a micro CT; C) Magnetic resonance image of an apple bruised on both sides. 10.1002/aic.16018

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封面插图。食物最重要的一些特性，例如消化后的风味释放，口感和营养成分的利用等，都存在于我们看不见的多尺度微观结构中。A）搅打好的稀奶油的Cryo-SEM图像，显示出被小脂肪滴包围的气孔；B）用微型CT观察到的干燥咖啡的多孔颗粒；C）苹果在两面都被擦伤的磁共振图像。10.1002 / aic.16018