Effect of caseinate salt addition on the structural characteristics of kefiran systems.

Sodium caseinates-kefiran systems were studied to explore whether any potential interactions between them might exist. The study was performed using low-deformation rheological techniques, which were dynamic and creep tests. The systems were prepared under various experimental conditions such as heating and acidification.

Characterization and properties of non-granular thermoplastic starch-Clay biocomposite films.

Biocomposite films were prepared using as raw materials non-granular normal maize starch plasticized with glycerol and Na-montmorillonite clay particles in various concentrations. The physicochemical properties of films were studied, and their structure and morphology were investigated using XRD analysis, Thermal analysis, Scanning Electron Microscopy combined with Element Microanalysis. The mechanical characteristics were investigated through tensile test.

Dynamic light scattering and electrophoretic mobility studies of starch-fatty acid complexes in solution.

Electrophoretic mobility and dynamic light scattering measurements were carried out to investigate the physical characteristics of amylose inclusion complexes with a series of long chain fatty acids, in alkaline solution (0.1 N or 0.01 N KOH).

An investigation into the structure, morphology and thermal properties of amylomaize starch-fatty acid complexes prepared at different temperatures.

Amylomaize (Hylon VII) starch-fatty acid (capric, myristic, palmitic, stearic, oleic) complexes prepared at 30, 50 or 70°C were studied using XRD, DSC, SEM, TGA and FTIR techniques. XRD diffractograms displayed the typical V-form of complexed amylose regardless the temperature of preparing the complexes. The degree of crystallinity of the complexes increased while the size of the crystals formed decreased as the preparation temperature of the complexes increased.

Morphological characteristics, oxidative stability and enzymic hydrolysis of amylose-fatty acid complexes.

Complexes of amylose with fatty acids varying in carbon chain length and degree of unsaturation were prepared at 30, 50 or 70°C by dissolving amylose in 0.1N KOH and mixing with fatty acid potassium soap solution. The complexes were obtained in solid form as precipitates after neutralization.

Amylose-fatty acid inclusion complexes as examined by interfacial tension measurements.

Amylose forms complexes with fatty acids under certain conditions, these complexes affect the functional properties of foods and could be potentially used as delivery systems of essential fatty acids in the human organism. This work uses dynamic and equilibrium interfacial tension measurements in order to investigate these complexes. First, the interfacial tension at the water/air interface under the conditions of complex formation (KOH 0.