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

dc.contributor.authorBeech, Daniel
dc.date.accessioned2022-07-05T07:45:20Z
dc.date.available2022-07-05T07:45:20Z
dc.date.issued2022-07-05
dc.identifier.urihttps://rdmc.nottingham.ac.uk/handle/internal/9545
dc.description.abstractData 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".en_UK
dc.language.isoenen_UK
dc.publisherThe University of Nottinghamen_UK
dc.rightsCC-BY*
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/*
dc.subject.lcshStarch -- Extrusionen_UK
dc.subject.lcshStarch -- Moistureen_UK
dc.subject.lcshPolysaccharidesen_UK
dc.titleEffect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories - dataen_UK
dc.typedataset
dc.identifier.doihttp://doi.org/10.17639/nott.7226
dc.subject.freeStarch, 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, DSCen_UK
dc.subject.jacsVeterinary Sciences, Agriculture & related subjects::Food & beverage studies::Food & beverage production::Food & beverage processingen_UK
dc.subject.lcT Technology::TP Chemical technology::TP 368 Food processing and manufactureen_UK
uon.divisionUniversity of Nottingham, UK Campus::Faculty of Science::School of Biosciencesen_UK
uon.funder.controlledEngineering & Physical Sciences Research Councilen_UK
uon.datatypeRaw dataen_UK
uon.funder.freeBiopolymer Solutions Ltden_UK
uon.funder.freeReal World Business Solutions Ltden_UK
uon.grantEP/R512321/1en_UK
uon.collectionmethodLaboratory based data collectionen_UK
uon.preservation.rarelyaccessedtrue


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