Polysaccharide Association
Structures in Food
edited by Reginald H. Walter, Cornell University

Reflecting the latest advances by food researchers in academia and industry, this insightful reference focuses on the physical-chemical origins of—and structures formed by—the association of aqueous, dispersed polysaccharides with related and unrelated chemical species.

Describes the function, properties, metastability, and transformations of starch polymers in model systems and in actual food products!

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 with metals
• outlines the role of structured polysaccharides as thickening and gelling agents, such as starches and pectins
• compares whey protein/polysaccharide mixtures at pH 7 to pure whey protein systems
• contains more than 1000 figures and references
• and more!

Contents:
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 at pH 7. Polysaccharide-Metal Interactions. Rheology of Structured Polysaccharide Food Systems: Starch and Pectin.

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ORDER NOW Polysaccharide Association Structures in Food edited by Reginald H. Walter, Cornell University 352 pages • $198.95 + shipping Texas residents please add 6.75 % sales tax