• 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
Polysaccharide Association Structures in Food

Polysaccharide Association Structures in Food

Hardcover

Series: Food Science and Technology, Book 87

Technology & EngineeringChemistry

ISBN10: 082470164X
ISBN13: 9780824701642
Publisher: CRC Press
Published: Apr 1 1998
Pages: 352
Weight: 1.44
Height: 0.86 Width: 6.24 Depth: 9.24
Language: English
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.

Also from

Walter

Also in

Technology & Engineering