Effect of Tribomechanical Micronisation and Activation Treatment on Textural and Thermophysical Properties of Wheat and Potato Starch Gels

Article English OPEN
Verica Batur; Selma Mededovic Thagard; Anet Režek Jambrak; Tomislava Vukušić; Zoran Herceg;
  • Publisher: University of Zagreb
  • Journal: Food Technology and Biotechnology (issn: 1330-9862, eissn: 1334-2606)
  • Publisher copyright policies & self-archiving
  • Subject: wheat starch | Biotechnology | TP368-456 | thermophysical properties | tribomechanical micronisation and activation | potato starch | textural properties | TP248.13-248.65 | Food processing and manufacture
    mesheuropmc: food and beverages

The aim of this study is to determine various textural properties of heat-induced gels prepared from wheat and potato starch suspensions (10 %) treated with tribomechanical micronisation and activation (TMA). Particle size measurements showed that the TMA treatment caus... View more
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