Partial table of contents: STRUCTURE/PROPERTY STUDIES AND RELATED FUNDAMENTAL ISSUES; Structure-Property Correlations of Non-Starch Food Polysaccharides (J. BeMiller); X-Ray and Molecular Modeling Studies on the Structure-Function Correlations of Polysaccharides (R. Chandrasekaran); Micro- and Macro-Phase Behavior in Protein-Polyelectrolyte Complexes (K. Mattison, et al.); PRODUCT DEVELOPMENT AND ASSOCIATED NEW TECHNOLOGIES; The Food Polymer Science Approach to Flour Functionality and Ingredient Technology in Biscuit Baking (H. Levine & L. Slade); Targeting of an Appropriate Amylose Type Starch for Specific Product Applications (R. Friedman, et al.); CHARACTERIZATION OF FOOD POLYMERS IN SOLUTIONS; Physical Properties of Xanthan, Galactomannan and Their Mixtures in Aqueous Solutions (M. Rinaudo, et al.); Effect of Glass Transitions on the Rheological Properties of Food Polymers (V. Huang); NMR AND ASSOCIATED STUDIES OF FOOD POLYMERS; Compositional Heterogeneity in Pectic Polysaccharides: NMR Studies and Statistical Analysis (T. Neiss, et al.); Branching Ratios of Starch via Proton Nuclear Magnetic Resonance and Their Use in Determining Amylose/Amylopectin Content: Evidence for Three Types of Amylopectin (L. Dunn & W. Krueger); Vibrational and 29Si NMR Spectroscopies of Soluble Silicate Oligomers (J. Bass, et al.).
