0000000000743668
AUTHOR
Supuksorn Masavang
showing 2 related works from this author
Impact of sucrose and water contents on macroscopic structure and stability of cereal based products : Thermodynamic versus dynamic
2018
No abstract
Sugar reduction in extruded cereal based products : impact of water content on the structure and molecular dynamics in such material
2019
Low-moisture biopolymer-based systems are commonly encountered in food. Obviously, understanding the physical basis of their quality: e.g texture, or performance over time or as a function of their composition is of primary importance. The objectives of this work were to evaluate how the presence of sucrose and water content affects physico-chemical properties. The physical stability of these materials were monitored through an insight at different molecular scales. Then the relations between the multi-scale studies were investigated. The effect of sucrose (0–20%) and feed water (10 and 15%) on extrusion blends was studied using a twin screw extruder under the same processing settings. The …