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[null,null,"Titolo",null,"Hydrocolloids . Part 2 Fundamentals and applications in food, biology, and medicine [[electronic resource] /] / edited by Katsuyoshi Nishinari"]
[null,null,"Pubbl/distr/stampa",null,"Amsterdam ; ; New York, : Elsevier, 2000"]
[null,null,"ISBN",null,"1-281-04827-5"]
[{"$nulls":4},"0-08-053429-5"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (982 p.)"]
[null,null,"Disciplina",null,"541.3/4513 21"]
[{"$nulls":4},"660.2945"]
[null,null,"Soggetti",null,"Hydrocolloids"]
[{"$nulls":4},"Colloids"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Papers presented at Osaka City University International Symposium 98, joint meeting with the 4th International Conference on Hydrocolloids, held Oct. 4-10, 1998."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and indexes."]
[null,null,"Nota di contenuto",null,"Cover; Part One; Volume I Cover; Hydrocolloids: Physical Chemistry and Industrial Application of Gels, Polysaccharides, and Proteins; Copyright Page; Preface to Part 1; Contents; PART 1: Introductory Lecture; Chapter 1. Short -range and long-range forces between hydrophilic surfaces and biopolymers in aqueoussolutions; PART 2: Structure Of Gels And Gelation; Chapter 2. Thermoreversible  gelation with multiple junctions in associating polymers; Chapter 3. Effect  of electric charges on the volume phase transition of thermosensitive gels.; Chapter 4. Structure  and dynamics of ovalbumin gels"]
[{"$nulls":4},"Chapter 5. Thermoreversible  gelation strongly coupled to polymer conformational transition Chapter 6. Hydrogels  from N-isopropylacrylamide oligomer; Chapter 7. Kinetic  effects of the gel size on the thermal behavior of poly- (N-isopropylacrylamide) gels : a calorimetric study; Chapter 8. Characterizations  of dehydrated polyacrylamide gel and its formation process; Chapter 9. Viscoelastic  behavior of tungstic acid gel during the gelation process; Chapter 10. The  volume phase transition of DNA and RNA gels"]
[{"$nulls":4},"Chapter 11. Rheological  properties and microstructure of monodispersed O/W emulsion agar gelPART 3: Polysaccharides; Chapter 12. Viewing  biopolymer networks, their formation and breakdown by AFM; Chapter 13. Thermally  induced gels obtained with some amphiphilic polysaccharide derivatives: synthesis, mechanism "]
[{"$nulls":4},"and properties; Chapter 14. Industrial  production of new emulsifying polysaccharide by plant cell culture; Chapter 15. Production  and applications of novel plant cell culture polysaccharides; Chapter 16. Structural  features of polysaccharide of Hericium erinaceum"]
[{"$nulls":4},"Chapter 17. Structural  and physical features of polysaccharide of Tremella aurantiaChapter 18. Dynamic  light scattering of dilute and semi-dilute xanthan solutions and comparison with rheological characteristics; Chapter 19. Relationships  between structural features, molecular weight and rheologicd properties ofcereal b -D-glucans; Chapter 20. New  biopolymers produced by nitrogen fixing microorganisms for use in foods; Chapter 21. Studies  on production and rheology of a polysaccharide synthesized by Beijerinckia sp strain 7070"]
[{"$nulls":4},"Chapter 22. Heteropolysaccharides  produced by Xanthomonas campestris pv pruni C24Chapter 23. Rheological  properties of guar galactomannan solutions filled with PARTiculate inclusions; Chapter 24. Characterization  of chitosan film and structure in solution; Chapter 25. Elsinan , a potential food hydrocolloid produced by elsinoe species: properties and enzymatic degradation; Chapter 26. Effects  of alkali metal salts on the viscoelasticity of hnoran and y -carrageenan; Chapter 27. Texture  and structure of high-pressure -frozen konjac"]
[{"$nulls":4},"Chapter 28. Extraction  of highly gelling pectins from sugar beet pulp"]
[null,null,null,"Sommario/riassunto","Hydrocolloids"]