Edible Nanostructures: A Bottom-Up Approach

by Edited by Alejandro G. Marangoni and David Pink

Book Overview

Food Scientists have been teaching the subject in the same way for the past fifty years. This book therefore aims to modernise the coverage of the subject, bringing it in line with the recent and extensive developments in Materials Science; in particular, the field of supramolecular chemistry of food components has been generally overlooked in textbooks. Edible Nanostructures will summarise developments in the areas of protein aggregation and gelation,...

• Format: Hardcover
• Language: English
• ISBN: 1849738955
• ISBN13: 9781849738958
• Release Date: October 2014
• Publisher: Royal Society of Chemistry
• Length: 327 Pages
• Weight: 1.30 lbs.
• Dimensions: 0.9" x 6.2" x 9.7"