Thermal and mechanical characteristics of a glassy food model based on cassava starch

Thermal and mechanical characteristics of a glassy food model based on cassava starch

A food model was formulated in this work by blending cassava starch with small amounts of protein (6%), corn oil (4.5%) and sugar (6%). The calorimetric and mechanical properties of this realistic food model were studied as a function of moisture content. An anti-plasticization behavior of the food...

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Bibliographic Details
Main Authors: Abril Pérez, Andrea De Sousa, Juan V. López, Estrella Laredo, Dinorah Newman, Aleida J. Sandoval, Alejandro J. Müller
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Applied Food Research
Subjects:
Food model
Cassava starch
Glass transition
Starch crystallization
Mechanical properties
Brittle-ductile transition
Online Access:http://www.sciencedirect.com/science/article/pii/S277250222200186X

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http://www.sciencedirect.com/science/article/pii/S277250222200186X

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