Polysaccharide Association Structures in FoodAuthor:
Publisher: CRC Press
Publish date: junio 1998
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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