Aspects of the Physical Chemistry of Starch

Aspects of the Physical Chemistry of Starch

Starch makes an important contribution to food structure and hence quality. Often there is a need to modify the behaviour of starch in food materials. One approach is to use knowledge of the physical chemistry of starch to modify component interactions and hence change behaviour. In this review we e...

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Veröffentlicht in:Journal of Cereal Science 2001-07, Vol.34 (1), p.1-17
Hauptverfasser: Parker, R., Ring, S.G.
Format: Artikel
Sprache:eng
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Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Starch and starchy product industries
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container_title Journal of Cereal Science
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creator Parker, R.
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description Starch makes an important contribution to food structure and hence quality. Often there is a need to modify the behaviour of starch in food materials. One approach is to use knowledge of the physical chemistry of starch to modify component interactions and hence change behaviour. In this review we examine recent research on the phase behaviour and dynamics of starch relevant to this approach.
doi_str_mv 10.1006/jcrs.2000.0402
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subjects Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Starch and starchy product industries
title Aspects of the Physical Chemistry of Starch
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