Sökning: "starch"

Visar resultat 41 - 45 av 243 avhandlingar innehållade ordet starch.

1. 41. Molecular Interactions in Thin Films of Biopolymers, Colloids and Synthetic Polyelectrolytes

   Författare :Johansson Erik; Lars Wågberg; Andreas Fery; KTH; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Polyelectrolyte multilayers; Layer-by-Layer assembly; Adhesion; Adsorption; Young s modulus; Mechanical buckling; AFM; JKR; SPAR; QCM-D; SIEBIMM; PAH; PAA; Starch; NFC; Nanocellulose;

   Sammanfattning : The development of the layer-by-layer (LbL) technique has turned out to be an efficient way to physically modify the surface properties of different materials, for example to improve the adhesive interactions between fibers in paper. The main objective of the work described in this thesis was to obtain fundamental data concerning the adhesive properties of wood biopolymers and LbL films, including the mechanical properties of the thin films, in order to shed light on the molecular mechanisms responsible for the adhesion between these materials. LÄS MER

3. 42. Amylopectin - Interactions with Lipids and Proteins

   Författare :Henrik Lundqvist; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; binding isotherm; isothermal titration calorimetry; differential scanning calorimetry; retrogradation; alpha-lactalbumin; beta-lactoglobulin; whey protein; surfactant; lipid; exterior chain length; barley; potato; starch; amylopectin; amylose; Food and drink technology; Livsmedelsteknik; Proteins; enzymology; Proteiner; enzymologi; Lipids; steroids; membranes; Lipider; steroider; mebran;

   Sammanfattning : Starch is a common ingredient in many products, influencing properties such as viscosity, stability, sensory properties and appearance. These properties and how they change with time in the process called retrogradation are dependent on the structure of starch and its interaction with other components such as lipids and proteins. LÄS MER

4. 43. Plasticization of Biobased Polymers: A Combined Experimental and Simulation Approach

   Författare :Hüsamettin Deniz Özeren; Mikael S. Hedenqvist; Richard Olsson; Fritjof Nilsson; Kim Bolton; KTH; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; plasticization; starch; gluten; simulation; molecular dynamics; glycerol; mjukgörning; stärkelse; gluten; simulering; molekyldynamik; glycerol; Fiber- och polymervetenskap; Fibre and Polymer Science;

   Sammanfattning : The field of bio-based plastics has developed significantly in recent decades and there is an increasing demand for industries to shift from petrochemical to biobased polymers. Biobased polymers offer competitive properties, and in many cases have advantages in terms of cost. LÄS MER

5. 44. Development of a New Oral Vaccine against Diphtheria and the Study of its Immunogenicity in Mouse and Man

   Författare :Niclas Rydell; Ingvar Sjöholm; Sveinbjörn Gizurarson; Uppsala universitet; []
   Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Pharmaceutics; oral vaccination; mucosal vaccination; diphtheria; biodegradable; microparticles; starch; CRM197; adjuvant; vaccine; Galenisk farmaci; Pharmaceutics; Galenisk farmaci;

   Sammanfattning : Most pathogens enter the body via mucosal surfaces. In contrast to parenterally administered vaccination, mucosal vaccination has the advantage of eliciting both a systemic and a local mucosal immune response. An oral biodegradable adjuvant with these features would have great potential. LÄS MER

7. 45. Enhancement and Characterization of Films for Barrier and Release Applications

   Författare :Maria Petersson; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; release; edible materials; petroleum wax; starch; acetoglyceride; microstructure; water vapour permeability; phase separation; protein;

   Sammanfattning : Films and coatings can improve the quality and shelf-life of food products by acting as barriers to e.g. water vapour and oxygen. Many edible biopolymer films, based on polysaccharides and proteins, form excellent oxygen barriers but most often provide only poor water vapour barriers. LÄS MER