Polysaccharide Association Structures in Food

1st Edition

Walter

CRC Press
Published April 6, 1998
Reference - 352 Pages
ISBN 9780824701642 - CAT# DK5611
Series: Food Science and Technology

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Summary

"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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