Reginald H. Walter

Polysaccharide Association Structures in Food (eBook, ePUB)

• Format: ePub

Produktbeschreibung

"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."

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Produktdetails

• Verlag: Taylor & Francis
• Erscheinungstermin: 6. April 1998
• Englisch
• ISBN-13: 9781040055526
• Artikelnr.: 72336249