Sökning: "Starch granules"

Visar resultat 1 - 5 av 20 avhandlingar innehållade orden Starch granules.

  1. 1. Interactions between surfactants and starch : from starch granules to amylose solutions

    Författare :Isabel Mira; Per Claesson; James N. Bemiller; KTH; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; food science and technology; polymer chemistry; Surface and colloid chemistry; Yt- och kolloidkemi;

    Sammanfattning : Starch is a mixture of two polysaccharides, amylose (AM) and amylopectin, which occurs naturally in the form of microscopic granules that are abundantly found in tubers, roots, cereal grains and fruits. In order to bring out their functional properties as thickeners and texture enhancers, starch granules are often disrupted by heating in excess water. LÄS MER

  3. 2. Starch stabilized Pickering emulsions : Colloidal starch particles and their effects on emulsion properties

    Författare :Hisfazilah Saari; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :Starch granules; Pickering emulsions; colloidal particles; sedimentation; acid hydrolysis; cold gelatinization; dissolution; non-solvent precipitation; nanoparticles;

    Sammanfattning : Particles can be used to stabilize multi-phase systems known as Pickering emulsions. The aim of this thesis was to investigate how starch particles affect emulsion properties. Starch granules were used individually as well as in binary mixtures. LÄS MER

  4. 3. Starch Pickering Emulsions : Process and Encapsulation Stability

    Författare :Ali Marefati; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :Starch granules; Pickering emulsions; Encapsulation; Freeze-thaw stability; Freeze-drying; In vitro digestion; In vitro intestinal lipolysis;

    Sammanfattning : The emulsion stabilization functionality of surfactants and biopolymers can be replaced by solid particles adsorbed at the interface, where they create a category of emulsions known as Pickering emulsions. Recently, health and environmental concerns have led to new market demand for natural, biodegradable and renewable sources of ingredients. LÄS MER

  5. 4. Short-Chain Fatty Acid Starch Stabilized Pickering Emulsions : Design, Properties and Applications

    Författare :Nabilah Binti Abdul Hadi; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Short-chain fatty acid starch; Physicochemical properties; Pickering emulsions; Starch modification; Emulsion stability; Starch hydrolysis; In vitro digestion; Lipolysis;

    Sammanfattning : Pickering emulsions are emulsions stabilized by solid particles. Particles with optimal dual wettability toward both of the oil and water phases, can be adsorbed onto the interface, thereby providing the stability of the emulsions. LÄS MER

  7. 5. The Challenges of Analyzing the Molecular Properties of Starch

    Författare :Daysi Pérez; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Amaranthus caudatus; Chenopodium quinoa; Chenopodium pallidicaule; Canna indica; Lepidium meyenii; Xanthosoma sagittifolium; Manihot esculenta; starch; amylose; amylopectin; field-flow fractionation; size distribution; dissolution;

    Sammanfattning : Both the nutritional and functional properties of starch are directly influenced by the molecular structure of its polymers: amylose and amylopectin. It is therefore important to have reproducible methods for quantifying the molecular size. LÄS MER