{"product_id":"polysaccharide-association-structures-in-food-reginald-h-walter-9780824701642","title":"Polysaccharide Association Structures in Food","description":"\"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.\"\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Reginald H. Walter\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 082470164X\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780824701642\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e CRC Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/01\/1998\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 352\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.44lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.24h x 6.24w x 0.86d","brand":"Reginald H. Walter","offers":[{"title":"Hardcover","offer_id":48991584747775,"sku":"9780824701642","price":375.0,"currency_code":"USD","in_stock":true}],"url":"https:\/\/www.whiterainbookhouse.com\/products\/polysaccharide-association-structures-in-food-reginald-h-walter-9780824701642","provider":"WR Book House","version":"1.0","type":"link"}