The first structure/function-derived starchers for the food and related industries (2010-2013)
Abstract
Modified starchers are widely used as emulsifiers for nutritional products in the food industry; however, the molecular architecture of these starches is so complex that there are no rigorous scientific means for choosing the best emulsifier, or synthesizing new ones, for a particular application. We will determine for the first time casual structure-property relations and formation mechanisms for chemically modified starch emulsifiers. This will be achieved by using breakthrough science in starch characterization, and developing the first scientific understanding of how highly branched polymers act as dispersing agents.
