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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Title:The Effect of Starch Microstructure on Glass Transition, Gelatinization, and the Elevation of the Gelatinization Temperature by Saccharides
Author(s):Paeschke, Teresa Marie
Doctoral Committee Chair(s):Schmidt, Shelly J.
Department / Program:Food Science and Human Nutrition
Discipline:Food Science and Human Nutrition
Degree Granting Institution:University of Illinois at Urbana-Champaign
Degree:Ph.D.
Genre:Dissertation
Subject(s):Agriculture, Food Science and Technology
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.
Issue Date:2002
Type:Text
Language:English
Description:189 p.
Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2002.
URI:http://hdl.handle.net/2142/83674
Other Identifier(s):(MiAaPQ)AAI3044194
Date Available in IDEALS:2015-09-25
Date Deposited:2002


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