Polysaccharide association structures in food

Origin of polysaccharide supramolecular assemblies polysaccharide molecular structures gel formation and ultrastructure in food polysaccharides structures and phase transitions of starch polymers microcrystalline cellulose technology cyclodextrins starch-lipid interactions interactions in whey protein/polysaccharide mixtures at pH 7 polysaccharide-metal interactions rheology of structured polysaccharide food systems - starch and pectin.