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Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions
Maria Germanovna Semenova and Eric Dickinson. Edited by: Elena Burlakova and Gennady Zaikov

Books
Available
Publication year: 2010

ISBN-13 (i)The ISBN (International Standard Book Number) has been changed from 10 to 13 digits on 1 January 2007:978 90 04 17186 2
ISBN-10:90 04 17186 X
 
Cover:Hardback
Number of pages:xii, 372 pp.
Google Book Search:View this book at Google Book Search
 
List price:€ 169.00 / US$ 250.00

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About the author(s)
 

The theme and contents of this book have assumed a new significance in the light of recent ideas on nanoscience and nanotechnology, which are now beginning to influence developments in food research and food processing. The fabrication of nanoscale structures for food use relies on an in-depth understanding of thermodynamically driven interactions and self-assembly processes involving the major food structure-forming components: proteins and polysaccharides. This understanding has the potential to provide thermodynamically inspired approaches that can be used to manipulate food structures rationally in order to enhance the nutritional and health-promoting properties of foods and beverages.

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