Starch, in its many forms, provides an essential food energy source for the world's human population. It is therefore vital for manufacturers (and ultimately consumers) to have increased understanding of the granule synthesis and its behaviour in modern food processing. Starch: Advances in Structure and Function documents the latest research and opinion on starch structure and its function as a food material, including structure characterisation, processing and ingredient functionality, and control of starch biosynthesis. The multi-disciplinary nature of the contents will provide a valuable reference for biologists, chemists, food technologists, geneticists, nutritionists and physicists.

The new edition of this authoritative guide on liquid crystalline polymer (LCP) science has been produced in response to the wealth of new material recently generated in the field. It takes the reader through the theoretical underpinnings to real-world applications of LCP technology in a logical, well-integrated manner. A chapter on liquid biopolymers has been introduced, whilst the in-depth discussion on applications describes not only maturing fields of high strength structural LCPs, but also a detailed analysis of the developing area of functional materials. The in-depth coverage and detailed glossary establishes this as an indispensable text for graduate students and researchers in the polymer field, as well as being of interest to those working in chemistry, physics and materials science.