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

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的封面 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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语言英语 ● 格式 PDF ● 网页 352 ● ISBN 9781466583672 ● 出版者 CRC Press ● 发布时间 1998 ● 下载 3 时 ● 货币 EUR ● ID 7124318 ● 复制保护 Adobe DRM

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