Understanding the physical properties of food polysaccharides
Q Wang, SW Cui - Food carbohydrates: chemistry, physical …, 2005 - books.google.com
Most food polysaccharides are classified as water soluble polysaccharides as they readily
dissolve or disperse in hot or cold aqueous solutions. Water soluble polysaccharides are …
dissolve or disperse in hot or cold aqueous solutions. Water soluble polysaccharides are …
[图书][B] Polysaccharide dispersions: chemistry and technology in food
RH Walter - 1997 - books.google.com
Polysaccharides are the subject of heightened interest today, and this book is a concise and
fully up-to-date study of the properties of food polysaccharides, describing their interaction …
fully up-to-date study of the properties of food polysaccharides, describing their interaction …
Polysaccharide gums: structures, functional properties, and applications
M Izydorczyk, SW Cui, Q Wang - Food carbohydrates: Chemistry …, 2005 - books.google.com
Polysaccharides are composed of many monosaccharide residues that are joined one to the
other by O-glycosidic linkages. The great diversity of structural features of polysaccharides …
other by O-glycosidic linkages. The great diversity of structural features of polysaccharides …
[图书][B] Food carbohydrates: chemistry, physical properties, and applications
SW Cui - 2005 - taylorfrancis.com
Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties
and Applications is a comprehensive, single-source reference on the science of food …
and Applications is a comprehensive, single-source reference on the science of food …
An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures
Background Food polysaccharides are referred to the polysaccharides that have been
approved for industrial usage in formulating food products, where they are generally utilized …
approved for industrial usage in formulating food products, where they are generally utilized …
Introduction to food hydrocolloids
PA Williams, GO Phillips - Handbook of hydrocolloids, 2021 - Elsevier
This chapter provides an overview of the source and functional properties of a range of
hydrocolloids that are used in the food industry. The focus is on polysaccharide materials …
hydrocolloids that are used in the food industry. The focus is on polysaccharide materials …
[图书][B] Polysaccharide association structures in food
RH Walter - 1998 - books.google.com
" Focuses on the physical-chemical origins and structures formed by the association of
aqueous, dispersed polysaccharides with related and unrelated chemical species. Covers …
aqueous, dispersed polysaccharides with related and unrelated chemical species. Covers …
A narrative review on conformational structure characterization of natural polysaccharides
B Du, S Nie, F Peng, Y Yang, B Xu - Food Frontiers, 2022 - Wiley Online Library
Polysaccharides are structurally varied groups of biological macromolecules which broadly
occurrence in nature. The structural features like detailed glycosidic linkages …
occurrence in nature. The structural features like detailed glycosidic linkages …
Applications of natural polymer-based hydrogels in the food industry
H Zhang, F Zhang, R Yuan - Hydrogels based on natural polymers, 2020 - Elsevier
This chapter introduces the food-related applications of natural polymer-based hydrogels.
The gelation mechanisms, properties, and functionalities of a variety of typical hydrogels …
The gelation mechanisms, properties, and functionalities of a variety of typical hydrogels …
Physico-chemical properties of food polysaccharides
ER Morris - Dietary Fibre—A Component of Food: Nutritional …, 1992 - Springer
Polysaccharides, which are the principal constituents of dietary fibre, show a wide spectrum
of physical properties, reflecting the nature and extent of intermolecular association. At one …
of physical properties, reflecting the nature and extent of intermolecular association. At one …