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Title: From swollen granule to a suspension : shear flow behaviour of a physically modified starch
Author: Desse, Melinda
ISNI:       0000 0004 2677 7483
Awarding Body: University of Nottingham
Current Institution: University of Nottingham
Date of Award: 2008
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It has been seen that starch that remains in a granular form when heated and used in food systems offered better flavour perception than hydrocolloid thickenec products. It seems that starch that remains in the granular form has a better mixmg ability in the mouth, leading to better release of the tastants to the receptor. A suggested parameter to differentiate food thickeners is droplet break-up. In this context, the flow behaviour of starch was studied in depth to better understand its properties.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available