Polysaccharide Association Structures in Food (Food Science and Technology)
"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."
- Request Code
- ZLIBIO436154
- Published
- 1998
- Publisher
- CRC Press
- Pages
- 346
- Language
- English
- Format
- Edition
- 1
- ISBN-13
- 9780824701642
- ISBN-10
- 082470164X