Polysaccharide Association Structures in Food
| Author | : Walter |
| Publisher | : CRC Press |
| Total Pages | : 356 |
| Release | : 1998-04-06 |
| ISBN-10 | : 082470164X |
| ISBN-13 | : 9780824701642 |
| Rating | : 4/5 (642 Downloads) |
Book Synopsis Polysaccharide Association Structures in Food by : Walter
Download or read book Polysaccharide Association Structures in Food written by Walter and published by CRC Press. This book was released on 1998-04-06 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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."
