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Starch Structure, Functionality and Application in Foods

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Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

31.08.2020

Abbildungen

V, 179 p. 45 illus., 24 illus. in color.

Herausgeber

Shujun Wang

Verlag

Springer Singapore

Seitenzahl

179

Maße (L/B/H)

24,1/16/1,6 cm

Gewicht

453 g

Auflage

1st edition 2020

Sprache

Englisch

ISBN

978-981-15-0621-5

Beschreibung

Portrait

Dr. Shujun Wang is a Professor at Tianjin University of Science & Technology. He was the recipient of University of Sydney Postdoctoral Research Fellowship, and was a lecturer and then Associate Professor at Tianjin University. His research interests are at the interface between food science and nutrition, and his work has provided new conceptual insights into the structural organization and functionality of starch granules; the mechanism of starch gelatinization and retrogradation; the structural changes of starch; and the interactions between starch, protein and lipids during food processing and their effects on starch functionality and digestibility. He has published over 100 peer-reviewed papers, mostly in leading journals in the field of food science and technology. He received the IFT Tanner Award for the Most Cited Paper of 2015, Best Poster Award at the 61st Australian Cereal Chemistry Conference, and the CIFST Distinguished Young Scientist Award.

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

31.08.2020

Abbildungen

V, 179 p. 45 illus., 24 illus. in color.

Herausgeber

Shujun Wang

Verlag

Springer Singapore

Seitenzahl

179

Maße (L/B/H)

24,1/16/1,6 cm

Gewicht

453 g

Auflage

1st edition 2020

Sprache

Englisch

ISBN

978-981-15-0621-5

Herstelleradresse

Springer-Verlag KG
Sachsenplatz 4-6
1201 Wien
AT

Email: ProductSafety@springernature.com

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  • Produktbild: Starch Structure, Functionality and Application in Foods
  • Produktbild: Starch Structure, Functionality and Application in Foods

  • Chapter 1. History of Starch Research.- Chapter 2. Botanical Sources of Starch.- Chapter 3. Fine Structure of Amylose and Amylopectin.- Chapter 4. Multi-scale Structures of Starch Granules.- Chapter 5. Amylose-Lipid Complex.- Chapter 6. Phase Transitions of Starch and Molecular Mechanisms.- Chapter 7. Rheological, Pasting and Textural Properties of Starch.- Chapter 8. Starch Modification and Application.- Chapter 9. In vitro Starch Digestion: Mechanisms and Kinetic Models.