Polysaccharide Association Structures in Food Hardback
by Reginald H. Walter
Part of the Food Science and Technology series
Hardback
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."
Information
-
Out of stock
- Format:Hardback
- Pages:352 pages
- Publisher:Taylor & Francis Inc
- Publication Date:06/04/1998
- Category:
- ISBN:9780824701642
Other Formats
- PDF from £225.00
Information
-
Out of stock
- Format:Hardback
- Pages:352 pages
- Publisher:Taylor & Francis Inc
- Publication Date:06/04/1998
- Category:
- ISBN:9780824701642