Edible Nanostructures: A Bottom-Up Approach

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ISBN: 9781849738958
Author/Editor: Alejandro G Marangoni

Publisher: Royal Society of Chemistry

Year: 2014

1 in stock (can be backordered)

SKU: ABD-RSC-4771 Category:

Description

Food Scientists have been teaching the subject in the same way for the past fifty years. This book therefore aims to modernise the coverage of the subject, bringing it in line with the recent and extensive developments in Materials Science; in particular, the field of supramolecular chemistry of food components has been generally overlooked in textbooks. Edible Nanostructures will summarise developments in the areas of protein aggregation and gelation, starch crystallography, emulsions, and fat crystal network nanostructure and microstructure, addressing their functionalities in food. Each chapter offers both the qualitative view and a basic quantitative treatment of the area, including basic models used to describe structure and its relationship to functionality, if they exist.

This is the first book on nanostructures in foods, and is suitable as a textbook for undergraduate students in Chemistry, Physics and Food Science.

Additional information

Weight 0.634 kg

Product Properties

Year of Publication

2014

Table of Contents

Edible Nanostructures: Introduction; Fat Nanostructures; Polysaccharide Nanostructures; Protein Nanostructures; Lipid Mesophase Nanostructures; Self-Assembled Fibrillar Networks of Low Molecular Weight Oleogelators; Nanoemulsions; Imaging Nanostructure; Computer Simulation Techniques for Modelling Statics and Dynamics of Nanoscale Structures;

Author

Alejandro G Marangoni

ISBN/ISSN

9781849738958

Binding

Hardback

Edition

1

Publisher

Royal Society of Chemistry

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