Polysaccharide functionality

    Project Details


    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 date01/01/199531/12/2000


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