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Reginald H. Walter
Polysaccharide Association Structures in Food [PDF ebook]

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Portada de Reginald H. Walter: Polysaccharide Association Structures in Food (PDF)

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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Idioma Inglés ● Formato PDF ● Páginas 352 ● ISBN 9781466583672 ● Editorial CRC Press ● Publicado 1998 ● Descargable 3 veces ● Divisa EUR ● ID 7124318 ● Protección de copia Adobe DRM

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