Hill, S E/Mitchell, J R/Ledward, David A: Functional Properties of Food Macromolecules (gebundenes Buch)

InhaltsangabeDilute Solution Viscometry Of Food Biopolymers. Water and Food Macromolecules. Gelation of Globular Proteins. Gelation of Polysaccharides. Structural properties of High Solids Biopolymer Systems. Functional Properties of Protein--Polysaccharide Mixtures. High Pressure Effects on Biopolymers. Emulsions and Foams. Index