Polysaccharide Association Structures in Food / Edition 1

Polysaccharide Association Structures in Food / Edition 1

by Walter, Harry Ed. Walter
     
 

ISBN-10: 082470164X

ISBN-13: 9780824701642

Pub. Date: 01/01/1998

Publisher: Taylor & Francis

"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

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Overview

"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

ISBN-13:
9780824701642
Publisher:
Taylor & Francis
Publication date:
01/01/1998
Series:
Food Science and Technology Series, #87
Pages:
352
Product dimensions:
6.25(w) x 9.25(h) x 0.50(d)

Table of Contents

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.

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