| Description |
viii, 337 pages : illustrations ; 24 cm |
| Series |
Food science and technology ; 87 |
|
Food science and technology (Marcel Dekker, Inc.) ; 87
|
| Contents |
1. Origin of Polysaccharide Supramolecular Assemblies / Reginald H. Walter -- 2. Polysaccharide Molecular Structures / David Oakenfull -- 3. Gel Formation and Ultrastructure in Food Polysaccharides / Tokuya Harada and Akira Harada -- 4. Structures and Phase Transitions of Starch Polymers / Costas G. Biliaderis -- 5. Microcrystalline Cellulose Technology / Gregory S. Buliga, George W. Ayling and Gregory R. Krawczyk [et al.] -- 6. Cyclodextrins / Z. Helena Qi and Matthew L. Romberger -- 7. Starch-Lipid Interactions /Ratnajothi Hoover -- 8. Interactions in Whey Protein/Polysaccharide Mixtures at pH 7 / P. B. Fernandes --9. Polysaccharide-Metal Interactions / Monique A. V. Axelos -- 10. Rheology of Structured Polysaccharide Food Systems: Starch and Pectin / Paul E. Okechukwu and M. Anandha Rao |
| Summary |
Polysaccharide Association Structures in Food analyzes the conditions and processes by which polysaccharide supramolecular assemblies are formed and maintained ... details the occurrence of gelling and nongelling polysaccharides, as well as the cation effect and synergism ... examines the phase-transition behavior of starch in interaction with water and other substances ... highlights the functional properties of microcrystalline cellulose-based ingredients ... elucidates the physicochemical properties, commercial production, and applications of cyclodextrins ... profiles the binding phenomena of polysaccharide-metal interactions ... outlines the role of structured polysaccharides as thickening and gelling agents in starches and pectins ... compares whey protein/polysaccharide mixtures at pH 7 to pure whey protein systems ... and more |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food industry and trade.
|
|
Macromolecules.
|
|
Polysaccharides.
|
| Author |
Walter, Reginald Henry, 1933-
|
| LC no. |
98002762 |
| ISBN |
082470164X (alk. paper) |
|
