Minimal processing of underutilised ingredients for food gel applications

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Minimal processing of underutilised ingredients for food gel applications

Finding an alternative to chemical ways to modify the functional properties of food materials has increased over the last few years. Ball milling has been used recently as a method of physical modification of isolated components (starch, protein) from various botanical sources using mechanical force...

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Bibliographic Details
Main Author:	Kremmyda, Alexandra
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2024
Subjects:	minimal processing milling pasting gelation legumes cereals food proteins starch
Online Access:	https://eprints.nottingham.ac.uk/79876/

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