Edible Nanostructures
eBook - ePub

Edible Nanostructures

A Bottom-up Approach

  1. English
  2. ePUB (mobile friendly)
  3. Available on iOS & Android
eBook - ePub

Edible Nanostructures

A Bottom-up Approach

About this book

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.

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Yes, you can access Edible Nanostructures by Alejandro G Marangoni, David Pink in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Physical & Theoretical Chemistry. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover
  2. Title
  3. Copyright
  4. Contents
  5. Chapter 1 Edible Nanostructures: Introduction
  6. Chapter 2 Fat Nanostructure
  7. Chapter 3 Polysaccharide Nanostructures
  8. Chapter 4 Protein Nanostructures
  9. Chapter 5 Lipid Mesophase Nanostructures
  10. Chapter 6 Self-assembled Fibrillar Networks of Low Molecular Weight Oleogelators
  11. Chapter 7 Nanoemulsions
  12. Chapter 8 Imaging Nanostucture
  13. Chapter 9 Computer Simulation Techniques for Modelling Statics and Dynamics of Nanoscale Structures
  14. Subject Index