Science & Math | Technology

Starch Structure, Functionality and Application in Foods

by Shujun Wang

2020-09-17 19:50:38

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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... Read more
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..  Less

Book Details

Publication date August 30, 2020
Languageeng
ISBN9789811506222
autor-image
Shujun Wang
Author
Dr. Shujun Wang is a Professor at Tianjin University of Science & Technology. He was the recipient of University of Sydney Postdoctoral Research Fellowship, and was a lecturer and then Assoc...

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