Edible Nanostructures: A Bottom-Up Approach (Hardcover) (ISBN-13: 9781849738958)

The book summarises the current developments in the areas of protein aggregation and gelation, starch crystallography, fat crystal network nanostructure and microstructure, and emulsions as they pertain to their functionality in foods. Each chapter offers both the qualitative view and a basic quantitative treatment of the area, including simple models used to describe structure and its relationship to functionality, if they exist. Written by a leading scientist, this is the first book on nanostructures in foods presented for students in chemistry, physics and food science.

Author: Alejandro G. Marangoni
ISBN-10: 1849738955
ISBN-13: 9781849738958
Publisher: Royal Society of Chemistry
Language: English
Published: 10/23/2014
Pages: 313
Format: Hardcover
Weight: 1.30lbs
Size: 9.70h x 6.20w x 0.90d