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Starch Structure, Functionality and Application in Foods

Editors: Wang, Shujun (Ed.)

  • Focuses on starch origin, multi-scale structures of starch granules, functional properties of starch and starch digestion
  •  
  • Summarizes new research findings in starch structures and how these structures occur during food processing and storage
  •  
  • Provides a fundamental knowledge on starch structure and functionality
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eBook £87.50
price for United Kingdom (gross)
  • The eBook version of this title will be available soon
  • Due: November 30, 2020
  • ISBN 978-981-15-0622-2
  • Digitally watermarked, DRM-free
  • Included format:
  • ebooks can be used on all reading devices
Hardcover £109.99
price for United Kingdom (gross)
  • Due: November 30, 2020
  • ISBN 978-981-15-0621-5
  • Free shipping for individuals worldwide
  • Immediate ebook access, if available*, with your print order
About this book

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.. 

About the authors

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.


Buy this book

eBook £87.50
price for United Kingdom (gross)
  • The eBook version of this title will be available soon
  • Due: November 30, 2020
  • ISBN 978-981-15-0622-2
  • Digitally watermarked, DRM-free
  • Included format:
  • ebooks can be used on all reading devices
Hardcover £109.99
price for United Kingdom (gross)
  • Due: November 30, 2020
  • ISBN 978-981-15-0621-5
  • Free shipping for individuals worldwide
  • Immediate ebook access, if available*, with your print order
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Bibliographic Information

Bibliographic Information
Book Title
Starch Structure, Functionality and Application in Foods
Editors
  • Shujun Wang
Copyright
2020
Publisher
Springer Singapore
Copyright Holder
Springer Nature Singapore Pte Ltd.
eBook ISBN
978-981-15-0622-2
DOI
10.1007/978-981-15-0622-2
Hardcover ISBN
978-981-15-0621-5
Edition Number
1
Number of Pages
X, 276
Number of Illustrations
20 b/w illustrations, 21 illustrations in colour
Topics

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