"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."
| ISBN: | 9780824701642 |
| Publication date: | 6th April 1998 |
| Author: | Reginald H Walter |
| Publisher: | CRC Press Inc an imprint of Taylor & Francis Inc |
| Format: | Hardback |
| Pagination: | 352 pages |
| Series: | Food Science and Technology |
| Genres: |
Food and beverage technology |