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

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Couverture du Reginald H. Walter: Polysaccharide Association Structures in Food (ePUB)

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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Langue Anglais ● Format EPUB ● Pages 352 ● ISBN 9781040055526 ● Maison d’édition CRC Press ● Publié 1998 ● Téléchargeable 3 fois ● Devise EUR ● ID 9515101 ● Protection contre la copie Adobe DRM

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