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

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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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Bahasa Inggeris ● Format PDF ● Halaman-halaman 352 ● ISBN 9781466583672 ● Penerbit CRC Press ● Diterbitkan 1998 ● Muat turun 3 kali ● Mata wang EUR ● ID 7124318 ● Salin perlindungan Adobe DRM

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