The physico-chemical properties of important food polysaccharides are studied with a view of understanding their performance as functional food ingredients. Potato starch is investigated in different food systems of increasing complexity, using a range of rheology and sensory techniques. The starches are obtained from different potato varieties, including a number of genetically modified varities from Danisco. The functional properties of certain non-starch polysaccharides are also investigated.
|Effective start/end date||01/01/1995 → 31/12/2000|