03123nam 22005775 450 991041609600332120220706115529.0981-15-0622-110.1007/978-981-15-0622-2(CKB)4100000011409341(MiAaPQ)EBC6324780(DE-He213)978-981-15-0622-2(PPN)250213281(EXLCZ)99410000001140934120200830d2020 u| 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierStarch Structure, Functionality and Application in Foods[electronic resource] /edited by Shujun Wang1st ed. 2020.Singapore :Springer Singapore :Imprint: Springer,2020.1 online resource (177 pages)981-15-0621-3 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.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.BiochemistryFood—BiotechnologyBiochemistry, generalhttps://scigraph.springernature.com/ontologies/product-market-codes/L14005Food Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001MidóthubBioquímicathubBiotecnologia alimentàriathubLlibres electrònicsthubBiochemistry.Food—Biotechnology.Biochemistry, general.Food Science.MidóBioquímicaBiotecnologia alimentària664.2Wang Shujunedthttp://id.loc.gov/vocabulary/relators/edtMiAaPQMiAaPQMiAaPQBOOK9910416096003321Starch Structure, Functionality and Application in Foods2504159UNINA