Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories - data

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Publication date
2022-07-05
Creators
Beech, Daniel
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Description
Data collected for and presented in the research paper titled "Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories".
External URI
DOI
Subjects
  • Starch -- Extrusion
  • Starch -- Moisture
  • Polysaccharides
  • Starch, Maize, Corn, Amylose/amylopectin ratio, Thermomechanical extrusion, Specific Mechanical Energy, Popping Bubble growth, Shear processing, Blowout, Hysteresis, Starch hydration, Starch Conversion, Density, Water absorption/solubility, DSC
  • Veterinary Sciences, Agriculture & related subjects::Food & beverage studies::Food & beverage production::Food & beverage processing
  • T Technology::TP Chemical technology::TP 368 Food processing and manufacture
Divisions
  • University of Nottingham, UK Campus::Faculty of Science::School of Biosciences
Deposit date
2022-07-05
Data type
Raw data
Funders
  • Engineering & Physical Sciences Research Council
  • Biopolymer Solutions Ltd
  • Real World Business Solutions Ltd
Grant number
  • EP/R512321/1
Data collection method
Laboratory based data collection
Resource languages
  • en
Publisher
The University of Nottingham
CC-BY
Except where otherwise noted, this item's license is described as Creative Commons by Attribution