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Overview
"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."
Analyzes conditions & processes by which polysaccharide supramolecular assemblies are formed & maintained.
Synopsis
"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."
Booknews
Comprises ten contributions on the molecules that are the basic skeletal components of plant tissues. The focus is on the physicochemical origins and structures formed by the association of aqueous, dispersed polysaccharides with like and unlike chemical species. Topics include the origin of polysaccharide supramolecular assemblies, gel formation and ultrastructure in food polysaccharides, cyclodextrins, and polysaccharide-metal interactions. Annotation c. by Book News, Inc., Portland, Or.