A5019877521- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Nanocomposite Films for Food Packaging
- Phytase and its Applications
- Polysaccharides Composition and Applications
- Lignin and Wood Chemistry
- Enzyme Production and Characterization
- biodegradable polymer synthesis and properties
- Public Administration and Political Analysis
- Cassava research and cyanide
- Electron and X-Ray Spectroscopy Techniques
- Seaweed-derived Bioactive Compounds
- Polymer Nanocomposites and Properties
- Force Microscopy Techniques and Applications
- Phytoestrogen effects and research
- Biofuel production and bioconversion
- Electrospun Nanofibers in Biomedical Applications
- Sociology and Education Studies
- Surface and Thin Film Phenomena
- Advanced Cellulose Research Studies
- Metabolomics and Mass Spectrometry Studies
- Tea Polyphenols and Effects
- Synthesis and properties of polymers
- Food and Agricultural Sciences
- Materials Engineering and Processing
Swedish University of Agricultural Sciences
2004-2017
3M (United States)
2000
In the present study, we were able to produce composites of wheat gluten (WG) protein and a novel genetically modified potato starch (MPS) with attractive mechanical gas barrier properties using extrusion. Characterization MPS revealed an altered chain length distribution amylopectin fraction slightly increased amylose content compared wild type starch. WG different ratios plasticized either glycerol or water extruded at 110 130 °C. The nanomorphology showed having semicrystalline structure...
Sweet potato (Ipomoea batatas) is a commonly cultivated root crop in tropical and subtropical regions, including Ghana. Different varieties of sweet have been bred, order to expand its utilisation within the food industrial sector. This study analysed flours made from 12 recently developed Ghanaian terms their amylose amylopectin molecular fractions chain length distribution. Starch content ranged 49 77 g/100 g dry matter, with 11 containing above 60 matter. An orange-fleshed variety,...
In this study, we combined two wheat proteins, gliadin (Gli)/glutenin (GT), and modified potato starch (MPS) into composites using extrusion. the Gli/GT–MPS composites, studied structural dynamics of proteins starch, protein–starch interactions, protein properties, composite morphology in relation to mechanical barrier properties. Materials with different ratios Gli/GT MPS were extruded either glycerol or glycerol–water at 110 130 °C. For first time, a hierarchical hexagonal structure Gli...
ABSTRACT Native starch granules of 11 selected cultivars (potato, waxy potato, sweet normal maize, high‐amylose wheat, barley, and rice) were treated with a calcium chloride solution (4 M ) for surface gelatinization. The surface‐gelatinized investigated using light microscopy scanning electron (SEM) differential calorimetry (DSC). In general, those starches larger granule sizes required longer treatment time to complete the salt was monitored by stopped when outer layer gelatinized....
ABSTRACT Molecular analysis of starch structure can be used to explain and predict changes in physical properties, such as water vapor oxygen barrier properties packaging materials. Solution casting is a widely technique create films from formulations. This study compared the molecular these standard with those experimental coatings applied paper laboratory‐scale pilot‐scale trials, all three techniques using same formulation. The results revealed large differences structure, i.e.,...