Discusses structure-property relationships of macromolecules in foods. Reviews the identification of gelation and aggregation in food systems. Addresses the interactions of biopolymers in emulsion systems. Covers the uses of chemical and enzymatic modifications of food proteins. Examines macromolecular interactions in film formation.
| ISBN-13: | 9780841234666 |
| ISBN-10: | 0841234663 |
| Publisher: | American Chemical Society |
| Publication date: | 1996-05-05 |
| Edition description: | 1 |
| Pages: | 322 |
| Product dimensions: | Height: 9 Inches, Length: 6.1 Inches, Weight: 1.18388234694 Pounds, Width: 0.8 Inches |
| Author: | Nicholas Parris, Akio Kato, Lawrence K. Creamer, John Pearce |
| Language: | en |
| Binding: | Hardcover |
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