Starch Structure Functionality and Application in Foods is popular PDF and ePub book, written by Shujun Wang in 2020-08-30, it is a fantastic choice for those who relish reading online the Science genre. Let's immerse ourselves in this engaging Science book by exploring the summary and details provided below. Remember, Starch Structure Functionality and Application in Foods can be Read Online from any device for your convenience.
Starch Structure Functionality and Application in Foods Book PDF Summary
The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health..
Detail Book of Starch Structure Functionality and Application in Foods PDF
- Author : Shujun Wang
- Release : 30 August 2020
- Publisher : Springer Nature
- ISBN : 9789811506222
- Genre : Science
- Total Page : 177 pages
- Language : English
- PDF File Size : 17,9 Mb
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