Binding of two lipid monomers by plant lipid transfer proteins, LTP1
Swelling and hydration of the pectin network of the tomato cell wall
Mixed biopolymer gels of κ-carrageenan and soy protein
Films and foams of sparkling wines
Structure—texture relationships of starch in bread
Pea: An interesting crop for packaging applications
Effect of D2O on the rheological behaviour of wheat gluten
Subject index
Publication details
http://dx.doi.org/10.1039/9781847551672About this book
Research into plant biopolymers, their structural characteristics and related physicochemical and functional properties is of increasing significance in the modern world. This is particularly true in relation to sustainable agriculture, environmentally friendly processes and new technology requirements and safe products. This unique book reports on the very latest research on plant biopolymer science, from biosynthesis through to applications. It describes specifically developments in the study of the biosynthesis of macromolecules and biopolymer design, going on to model systems such as biopolymer assemblies, interfaces and interphases. Finally, a discussion of multiphasic systems shows how these concepts may be extended to everyday applications. With contributions drawn from the international scientific community, Plant Biopolymer Science: Food and Non-Food Applications provides an overview of the state-of-the-art for a variety of readers, which will include students, researchers and teachers in academia to professionals in industry and government agencies.