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Polysaccharide Association Structures in Food
Polysaccharide Association Structures in Food
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ISBN 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."
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Pub dateApr 1, 1998
ISBN-10082470164X
ISBN-139780824701642
LanguageEnglish
Last updated 2026-07-28 05:25
$416.10
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