Starch Structure, Functionality and Application in Foods. (2020)

• Record Type: Book
• Further Information: Note: Shujun Wang.
• Editors: Wang, Shujun
• Contents: Chapter 1. History of Starch Research.- Chapter 2. Botanical Sources of Starch.- Chapter 3. Fine Structure of Amylose and Amylopectin.- Chapter 4. Multi-scale Structures of Starch Granules.- Chapter 5. Amylose-Lipid Complex.- Chapter 6. Phase Transitions of Starch and Molecular Mechanisms.- Chapter 7. Rheological, Pasting and Textural Properties of Starch.- Chapter 8. Starch Modification and Application.- Chapter 9. In vitro Starch Digestion: Mechanisms and Kinetic Models.
• Publisher Details: Singapore : Springer
• Publication Date: 2020
• Copyright Date: 2020
• Extent: 1 online resource (179 pages)
• Subjects: Life sciences; Biochemistry; Technology & Engineering -- Food Science; Food & beverage technology; Science -- Life Sciences -- Biochemistry; Biochemistry; Food--Biotechnology
• Languages: English
• ISBNs: 9789811506222
• Related ISBNs: 9789811506215
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.