{"product_id":"food-hydrocolloids-structure-properties-and-functions-hardcover","title":"Food Hydrocolloids: Structure, Properties, and Functions - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eNishinari\u003c\/b\u003e (Author), \u003cb\u003eKatsuyoshi Nishinari\u003c\/b\u003e (Author), \u003cb\u003eEtsushiro Doi\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003ePolysaccharides: Structural Aspects of Some Functional Polysaccharides (A. Misaki). On the Relation StructureProperties of Some Polysaccharides Used in the Food Industry (M. Rinaudo). Gelation of Some Seaweed Polysacccharides (L. Piculell et al.). Functional Properties: Rheological and Organoleptic Properties of Food Hydrocolloids (E.R. Morris). Food Hydrocolloids in the Dairy Industry (P.M.T. Hansen). Rheological Studies of Fish Proteins (D.D. Hamann). Proteins: HeatInduced Transparent Gels of Globular Proteins (E. Doi et al.). Thermodynamic Aspects of Food Protein Functionality (V.B. Tolstoguzov). The Effect of Cooling on the Physicochemical Properties of Casein Micelle (R. Niki, Y. Sano). Emulsion: Emulsion Stability (E. Dickenson). Interaction: Mixed Polysaccharide Gels Formed between Xanthan Gum and Glucomannan (P.A. Williams et al.). Physiology and Nutrition: Physiological Aspects of Food Hydrocolloids (D.L. Topping). 52 additional articles. Index.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 528\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.13 x 10 x 7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 01, 2001\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":52241673421074,"sku":"9780306445941","price":160.38,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/2211\/5346\/files\/NkwKVtJnrO9780306445941.webp?v=1777904145","url":"https:\/\/ckbookstore.net\/products\/food-hydrocolloids-structure-properties-and-functions-hardcover","provider":"CK BOOKSTORE","version":"1.0","type":"link"}