The course is designed to study the role of macromolecules in creation and control of the physical structure and perceived texture of high-moisture foods. The course puts emphasis on structure and conformation of food polysaccharides; hydrolysis products; saccharide analysis; use of biopolymers as thickeners, stabilizers and gelling agents. The course also discusses application of physical techniques to food biopolymers as well as rheological characterization of texture.
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