Polysaccharide Association Structures in Food
Reginal H. Walter - Polysaccharide Association Structures in Food
Published: 1998-04-06 | ISBN: 082470164X | PDF | 352 pages | 98 MB
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.