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Macromolecular Interactions in Food Technology (Acs Symposium Series)
by
Binding: Hardcover, 322 pages
Publisher: An American Chemical Society Publication
List Price: USD $142.45
Weight: 115
Dimension: H: 0.75 x L: 9.1 x W: 0.5 inches
ISBN 10: 0841234663
ISBN 13: 9780841234666
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Book Description:
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.

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