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Starch Structure, Functionality and Application in Foods

By Shujun Wang (Editor)
eBook
$159.00
By Shujun Wang (Editor)
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The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the...

Categories

Science & TechnologyChemistryChemistry - BiochemistryBiochemistry - General & Miscellaneous