Gums and Stabilisers for the Food Industry 9

By

  • P A Williams, The North East Wales Institute, UK
  • G O Phillips, Phillips Hydrocolloid Research Ltd, UK

This work contains the proceedings of a conference on gums and stabilisers for the food industry. Contributions are concerned with the structure-function relationships of various polysaccharides and protein systems, as well as progress on mixed biopolymer systems.
View full description

Audience

Food scientists and technologists

 

Book information

  • Published: July 1998
  • Imprint: Woodhead Publishing
  • ISBN: 978-1-85573-789-1


Table of Contents

Structural and functional properties of polysaccharides; Protein systems; Functional interactions in mixed biopolymer systems; Processing developments.