"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 Henry Walter |
| Publisher: | CRC Press |
| Format: | Hardback |
| Pagination: | 337 pages |
| Series: | Food Science and Technology |
| Genres: |
Polymer chemistry Food and beverage technology Food chemistry |
"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."
Polysaccharide Association Structures in Food features in the following genres: Polymer chemistry, Food and beverage technology, Food chemistry
Hardback. £261.00, down from the £290.00 cover price. Not Available.
Polysaccharide Association Structures in Food was written by Reginald Henry Walter and published by CRC Press
Polysaccharide Association Structures in Food has 337 pages
Yes it is part of Food Science and Technology series
£261.00, reduced from £290.00. Not Available.