Food Hydrocolloids : Functionalities and Applications / edited by Yapeng Fang, Hongbin Zhang, Katsuyoshi Nishinari.
The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying functionalities, and the new developments in...
Saved in:
| Other Authors: | , , |
|---|---|
| Format: | Ebook |
| Language: | English |
| Published: |
Singapore :
Springer Singapore : Imprint: Springer,
2021.
|
| Edition: | First edition 2021. |
| Subjects: | |
| Online Access: | Click here to view this book Springer eBooks |
| Summary: | The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying functionalities, and the new developments in fundamental knowledge and practice. The book would be useful for students or professionals working in the fields of food science & technology, and biopolymers etc. It would help to organize hydrocolloids knowledge in a more systematic framework and enlighten further profound investigations. |
|---|---|
| Physical Description: | 1 online resource (xi, 524 pages 149 illus., 90 illus. in color) |
| ISBN: | 9811603200 9789811603204 |