Starch Structure, Functionality and Application in Foods 2020 Original pdf

15 $

AUTHORS: Shujun Wang

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Starch Structure, Functionality and Application in Foods 2020 Original pdf

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.

AUTHORS: Shujun Wang

PAGES: 179

YEAR: 2020

PUBLICATION: Springer, Singapore

LANGUAGE: English

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