000			01521nam a2200193 4500
005			20251212155540.0
008			250930b |||||||| |||| 00| 0 eng d
020			_a9781849738958
041			_aeng
082			_a668.2 _bMarE
245			_aEdible Nanostructures : _bA Bottom-Up Approach / _cedited by Alejandro G Marangoni and David Pink
260			_bRSC : _aRoyal Society of Chemistry _c© 2015
300			_avii,300p.
520			_aFood 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."-- Publisher's description.
650			_aEdible Nanostructures
700			_aMarangoni,Alejandro G
700			_aPink,David A
942			_cBK
999			_c7388 _d7388