Session 4: Room N-120 | |||
Tuesday AMImpact of starch-hydrocolloid interactions in food systems | |||
| Sponsor: | Carbohydrate Division | ||
| Cosponsor(s): | Food Chemistry Division | ||
| Moderator(s): | K. C. Huber, Univ. of Idaho B. R. Hamaker, Purdue Univ. | ||
| Time: | 9:00 AM | ||
| 9:00 AM | Introductory Remarks | ||
| 9:05 AM | 4-1 | Non-starch polysaccharide interactions with starch during gelatinisation R. F. TESTER | |
| 9:50 AM | 4-2 | Rheology of starch-gum mixtures M. A. RAO | |
| 10:35 AM | 4-3 | Enhanced stability of freeze-thawed starch gels by hydrocolloids S.-T. LIM, M. H. Baek | |
| 11:20 AM | 4-4 | Physical effects of gums on starches and reactions of gums with starches J. N. BEMILLER | |