Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Edible Nanostructures: A Bottom-Up Approach

Edible Nanostructures: A Bottom-Up Approach

Marangoni, Alejandro G.
Pink, David

Hardcover

Technology & EngineeringChemistryGeneral Science

ISBN10: 1849738955
ISBN13: 9781849738958
Publisher: Royal Society of Chemistry
Published: Oct 23 2014
Pages: 313
Weight: 1.30
Height: 0.90 Width: 6.20 Depth: 9.70
Language: English
The book summarises the current developments in the areas of protein aggregation and gelation, starch crystallography, fat crystal network nanostructure and microstructure, and emulsions as they pertain to their functionality in foods. Each chapter offers both the qualitative view and a basic quantitative treatment of the area, including simple models used to describe structure and its relationship to functionality, if they exist. Written by a leading scientist, this is the first book on nanostructures in foods presented for students in chemistry, physics and food science.

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