Food Hydrocolloids: Functionalities and Applications - Hardcover

 
9789811603198: Food Hydrocolloids: Functionalities and Applications
Hardcover
ISBN 10: 9811603197 ISBN 13: 9789811603198
Verlag: Springer, 2021

Inhaltsangabe

The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying functionalities, and the new developments in fundamental knowledge and practice. The book would be useful for students or professionals working in the fields of food science & technology, and biopolymers etc. It would help to organize hydrocolloids knowledge in a more systematic framework and enlighten further profound investigations.

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Über die Autorin bzw. den Autor

Yapeng Fang is a Distinguished Professor at the School of Agriculture and Biology, Shanghai Jiao Tong University. He holds a bachelor and master degree in polymer physics and chemistry from Shanghai Jiao Tong University, and a PhD degree in Food Science and Health from Osaka City University. His research interest is focused on the structure-function relationship of hydrocolloids, and the design of future foods based on hydrocolloid technologies. He currently serves as an Associate Editor of the journal Food Hydrocolloids.

Hongbin Zhang is a full professor with tenure at the Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Shanghai Jiao Tong University (SJTU). He holds his master degree in applied chemistry and PhD in polymer materials from SJTU. His research interest is focused on the interdiscipline of polymer physicochemistry, rheology, colloid chemistry, and food science, involving polysaccharides, solutions, emulsions, and hydrogels.

Katsuyoshi Nishinari is now a specially appointed professor at Glyn O. Phillips Hydrocolloids Research Centre, Hubei University of Technology. He worked for National Food Research Institute and then Osaka City University (OCU), and is an emeritus professor of OCU. He is also visiting professors at Glyndwr, ESPCI, SJTU, Osaka, Keio, and other universities. His research interest includes food hydrocolloids and rheology applied in food (oral) processing. He currently serves as the editors of several colloids and rheology related journals.


Von der hinteren Coverseite

The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying functionalities, and the new developments in fundamental knowledge and practice. The book would be useful for students or professionals working in the fields of food science & technology, and biopolymers etc. It would help to organize hydrocolloids knowledge in a more systematic framework and enlighten further profound investigations.

„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.

Verlag
Springer
Erscheinungsdatum
2021
Sprache
Englisch
ISBN 10 
9811603197
ISBN 13 
9789811603198
Einband
Gebundene Ausgabe
Auflage
1
Anzahl der Seiten
535
Herausgeber
Fang Yapeng, Zhang Hongbin, Nishinari Katsuyoshi
Kontakt zum Hersteller
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Heidelberg
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Deutschland

Weitere beliebte Ausgaben desselben Titels

9789811603228: Food Hydrocolloids: Functionalities and Applications

Vorgestellte Ausgabe

ISBN 10:  9811603227 ISBN 13:  9789811603228
Verlag: Springer, 2022
Softcover