内容简介：
This study of structure/function relationships in food macromolecules is of great practical importance. The food industry has, the major tasks of maintaining consistent quality and control of the behaviour and performance of food materials through the processing stages, during storage and finally in the consumption of the final product. In practice, almost all real food materials are multicomponent, multiphase systems, and the complete exercise of relating the properties of individual components to those of the overall system is often complex. This book covers the techniques used to characterize the structure and mechanical properties of food biopolymers, and the application of these techniques to real food systems. The authors concentrate on methods which are of relevance to molecular, macromolecular and supramolecular structures, and consider biopolymers which either occur as natural constituents or are added as permitted food ingredients. This book should be of interest to food analysts, food scientists and food biotechnologists in the academic and industrial sectors; biophysicists; and physicists, chemists and biologists involved in biopolymer research.