Polysaccharide Association Structures in Food (Food Science and Technology)
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Book Details
Author(s)
Walter
Publisher
CRC Press
ISBN / ASIN
082470164X
ISBN-13
9780824701642
Category
Technology & Engineering
Marketplace
France 🇫🇷
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Description
"Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. Covers the origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; gel formation and ultrastructure in food polysaccharides; structures and phase transitions of starch polymers; microcrystalline cellulose technology; cyclodextrins; starch-lipid interactions; interactions in whey protein/polysaccharide mixtures; and more."
