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Polysaccharide Association Structures in Food

Author:

ISBN10: 082470164X
ISBN13: 9780824701642

Publisher: CRC Press

Price: $189.95
Pages: 352
Edition:
Publish date: Juni 1998

Outline:
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.

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