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University of Illinois at Urbana-Champaign
The Effect of Starch Microstructure on Glass Transition, Gelatinization, and the Elevation of the Gelatinization Temperature by Saccharides
Abstract
dc:descriptionThe 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.
Degree
thesis:*- Name thesis:degree_name
- Ph.D.
- Level thesis:degree_level
- Dissertation
- Discipline thesis:degree_discipline
- Food Science and Human Nutrition
- Grantor
- University of Illinois at Urbana-Champaign
- Year dc:date
- 2015
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Paeschke, Teresa Marie
- Contributors dc:contributor
-
- Schmidt, Shelly J.
Subjects
dc:subject × 1Rights
- Language dc:language
- eng
Identifiers
dc:identifier.*- Identifier
- (MiAaPQ)AAI3044194
- OAI identifier oai:identifier
- oai:www.ideals.illinois.edu:2142/83674