{"product_id":"edible-nanostructures-alejandro-g-marangoni-9781849738958","title":"Edible Nanostructures: A Bottom-Up Approach","description":"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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Alejandro G. Marangoni\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 1849738955\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9781849738958\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Royal Society of Chemistry\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/23\/2014\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 313\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.30lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.70h x 6.20w x 0.90d","brand":"Alejandro G. Marangoni","offers":[{"title":"Hardcover","offer_id":44311384916223,"sku":"9781849738958","price":119.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_5f6f673d-8bba-43e9-9b3e-824a9d508603.jpg?v=1695722521","url":"https:\/\/www.whiterainbookhouse.com\/products\/edible-nanostructures-alejandro-g-marangoni-9781849738958","provider":"WR Book House","version":"1.0","type":"link"}