Rheology of Biopolymers » książka
Rheology of Biopolymers
ISBN-13: 9783639241037 / Angielski / Miękka / 2010 / 64 str.
To improve the nutritional values in starch based products, a protein matrix may be considered for addition, which will meet the functionality and will be compatible with the polysaccharide matrix. Whey Protein Isolate (WPI), a milk protein, byproduct from cheese and casein manufacture is chosen for conjugation with cross-linked waxy maize starch (CLWMS) obtained from waxy maize. Rheological properties of the food, pharmaceutical and biotechnical compounds during processing or formulation is of interest to know the velocity gradient. Velocity gradient, in turn helps in the evaluation of process parameters such as pressure drop, heat transfer coefficients and power requirement for pumping and mixing. All these physical and thermal are key for the design of processes and process equipment.
To improve the nutritional values in starch based products, a protein matrix may be considered for addition, which will meet the functionality and will be compatible with the polysaccharide matrix. Whey Protein Isolate (WPI), a milk protein, byproduct from cheese and casein manufacture is chosen for conjugation with cross-linked waxy maize starch (CLWMS) obtained from waxy maize. Rheological properties of the food, pharmaceutical and biotechnical compounds during processing or formulation is of interest to know the velocity gradient. Velocity gradient, in turn helps in the evaluation of process parameters such as pressure drop, heat transfer coefficients and power requirement for pumping and mixing. All these physical and thermal are key for the design of processes and process equipment.
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