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Polysaccharide Association Structures in Food
Walter
出版CRC Press, 1998-04-06
主題Technology & Engineering / Food Science
ISBN082470164X9780824701642
URLhttp://books.google.com.hk/books?id=gWxmiV2B1zMC&hl=&source=gbs_api
EBookSAMPLE
註釋"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."