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Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions
Maria Germanovna SemenovaEric Dickinson
出版CRC Press, 2010-01-13
主題Science / Chemistry / GeneralTechnology & Engineering / Textiles & PolymersTechnology & Engineering / Chemical & BiochemicalScience / Chemistry / Organic
ISBN14665620569781466562059
URLhttp://books.google.com.hk/books?id=6lPSBQAAQBAJ&hl=&source=gbs_api
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註釋The theme and contents of this book have assumed a new significance in the light of recent ideas on nanoscience and nanotechnology, which are now beginning to influence developments in food research and food processing. The fabrication of nanoscale structures for food use relies on an in-depth understanding of thermodynamically driven interactions