The Effect of Starch Microstructure on Glass Transition, Gelatinization, and the Elevation of the Gelatinization Temperature by Saccharides
Paeschke, Teresa Marie
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Permalink
https://hdl.handle.net/2142/83674
Description
Title
The Effect of Starch Microstructure on Glass Transition, Gelatinization, and the Elevation of the Gelatinization Temperature by Saccharides
Author(s)
Paeschke, Teresa Marie
Issue Date
2002
Doctoral Committee Chair(s)
Schmidt, Shelly J.
Department of Study
Food Science and Human Nutrition
Discipline
Food Science and Human Nutrition
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Agriculture, Food Science and Technology
Language
eng
Abstract
The microstructure of starch and non-uniform distribution of water within starch granules affect how starch granules interact with water which in turn governs the magnitude, energy, and temperature of subsequent thermodynamic transitions.
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