Polysaccharide Association Structures in Food

Walter (Autor)

Buch | Hardcover

352 Seiten

1998
Crc Press Inc (Verlag)
978-0-8247-0164-2 (ISBN)

Artikel merken

Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. This title covers the origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; and gel formation and ultrastructure in food polysaccharides.

"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."

Reginald H. Walter

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 at pH 7; polysaccharide-metal interactions; rheology of structured polysaccharide food systems - starch and pectin.

Erscheint lt. Verlag	6.4.1998
Reihe/Serie	Food Science and Technology
Verlagsort	Bosa Roca
Sprache	englisch
Maße	152 x 229 mm
Gewicht	680 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-8247-0164-X / 082470164X
ISBN-13	978-0-8247-0164-2 / 9780824701642
Zustand	Neuware