Polysaccharide Association Structures in Food (Hardcover) (ISBN-13: 9780824701642)

"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."

Author: Reginald H. Walter
ISBN-10: 082470164X
ISBN-13: 9780824701642
Publisher: CRC Press
Language: English
Published: 04/01/1998
Pages: 352
Format: Hardcover
Weight: 1.44lbs
Size: 9.24h x 6.24w x 0.86d