Modern Biopolymer Science: Bridging the Divide between Fundamental Treatise and Industrial…

Other | July 21, 2009

byStefan Kasapis, Stefan Kasapis, Ian T. Norton...

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Industrialists developing new food and pharmaceutical products face the challenge of innovation in an increasingly competitive market that must consider incredient cost, product added-value, expectations of a healthy life-style, improved sensory impact, controlled delivery of active compounds and last, but not lease, product stability. While much work has been done to explore, understand, and address these issues, a gap has emerged between recent advances in fundamental knowledge and its direct application to product situations with a growing need for scientific input.

Modern Biopolymer Science matches science to application by first acknowledging the differing viewpoints between those working with low-solids and those working with high-solids, and then sharing the expertise of those two camps under a unified framework of materials science.


* Real-world utilisation of fundamental science to achieve breakthroughs in product development
* Includes a wide range of related aspects of low and high-solids systems for foods and pharmaceuticals
* Covers more than bio-olymer science in foods by including biopolymer interactions with bioactive compounds, issues of importance in drug delivery and medicinal chemistry

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From the Publisher

Industrialists developing new food and pharmaceutical products face the challenge of innovation in an increasingly competitive market that must consider incredient cost, product added-value, expectations of a healthy life-style, improved sensory impact, controlled delivery of active compounds and last, but not lease, product stability....

Format:OtherDimensions:640 pages, 1 × 1 × 1 inPublished:July 21, 2009Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0080921140

ISBN - 13:9780080921143

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Table of Contents

Low- and High-Solid Biopolymer/co-Solute Mixtures; Mapping the Different States of Food as a Function of Solids Content and Temperature Using a State Diagram; Microstructural Advances in the Understanding of Carbohydrate Glasses; Molecular Mobility of Bioactive Compounds in Biopolymer Matrices; Hydroccoloids and Medical Chemistry Applications; Fundamentals and Application of Protein Gelation; Biopolymer Composite Theory in Relation to Novel Product Development; Effect of Processing on Biopolymer Interactions; Molecular Theory of Polysaccharide Gels and Applications; Unifying Theory of Molecular Dynamics for Synthetic and Bio-macromolecules across the Viscoelastic Spectrum; Self Assembling Structures; Coacervates as Food Ingredients or Microencapsulation Delivery Systems; Biopolymer Films and Composite Coatings; Applications of Single-Molecule Techniques