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新书分享：Starch Structure, Functionality and Application in Foods
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the book summarizes the latest research on starch structures and how these structures occur during food processing and storage. discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. as such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health. content: 1. history of starch research 2. botanical sources of starch 3. fine structure of amylose and amylopectin 4. multiscale structures of starch granules 5. amylose╟lipid complex 6. phase transitions of starch and molecular mechanisms 7. rheological, pasting, and textural properties of starch 8. starch modification and application 9. in vitro starch digestion: mechanisms and kinetic models 10. digestibility of starches for human health请下载最新更新后的附件，谢谢！ 若还不能下载，请见附件记事本百度链接，永久下载。 [ last edited by 南纬27度 on 2020-9-24 at 01:09 ][ last edited by 南纬27度 on 2020-9-24 at 01:21 ] [ Last edited by 南纬27度 on 2020-9-24 at 01:23 ] |
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简单回复
zhouxj5楼
2020-09-18 15:52
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五星好评 顶一下，感谢分享！
何君4楼
2020-09-15 21:47
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五星好评 顶一下，感谢分享！
egaoxy6楼
2020-09-20 00:12
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五星好评 顶一下，感谢分享！
egaoxy8楼
2020-09-24 00:03
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顶一下，感谢分享！
chair6122楼
2020-09-11 17:28
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五星好评 顶一下，感谢分享！
chair6123楼
2020-09-11 17:28
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