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 …

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 …

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 …

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 …

Background Food polysaccharides are referred to the polysaccharides that have been
approved for industrial usage in formulating food products, where they are generally utilized …

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 …

" Focuses on the physical-chemical origins and structures formed by the association of
aqueous, dispersed polysaccharides with related and unrelated chemical species. Covers …

Polysaccharides are structurally varied groups of biological macromolecules which broadly
occurrence in nature. The structural features like detailed glycosidic linkages …

This chapter introduces the food-related applications of natural polymer-based hydrogels.
The gelation mechanisms, properties, and functionalities of a variety of typical hydrogels …

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 …