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Polysaccharide Association Structures in Food (Food Science and Technology) by Reginald H. Walter, edited by Reginald H. Walter, Reginald Henry Walter is a book available to read on EtoBox.

What is Polysaccharide Association Structures in Food (Food Science and Technology) about?

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. Booknews Comprises ten contributions on the molecules that are the basic skeletal components of plant tissues. The focus is on the physicochemical origins and structures formed by the association of aqueous, dispersed polysaccharides with like and unlike chemical species. Topics include the origin of polysaccharide supramolecular assemblies, gel formation and ultrastructure in food polysaccharides, cyclodextrins, and polysaccharide-metal interactions. Annotation c. by Book News, Inc., Portland, Or. Polysaccharide Association Structures in Food analyzes the conditions and processes by which polysaccharide supramolecular assemblies are formed and maintained ... details the

Author

Reginald H. Walter, edited by Reginald H. Walter, Reginald Henry Walter

Publisher

Marcel Dekker Incorporated

Published

1998

Language

EN

ISBN

9781466583672

Subjects

Science, Engineering, Stem