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Polysaccharide association structures in food
Hardback
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- Book Synopsis
- "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."
- Product Details
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- ISBN
- 9780824701642
- Format
- Hardback
- Publisher
- CRC Press, (06 April 1998)
- Number of Pages
- 337
- Weight
- 654 grams
- Language
- English
- Dimensions
- 229 x 152 x 22 mm
- Series:
- See all books in this series
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