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The Process of Pasting and Gelling Modified Potato Starch with LF-NMR

cris.virtual.author-orcid0000-0001-5294-5928
cris.virtual.author-orcid0000-0002-2535-8370
cris.virtual.author-orcid0000-0001-6597-0858
cris.virtual.author-orcid0000-0002-8244-2763
cris.virtual.author-orcid0000-0002-1365-8130
cris.virtual.author-orcid0000-0001-6558-4092
cris.virtualsource.author-orcida601ceea-78eb-4557-8764-5fdee917dd97
cris.virtualsource.author-orcid898dc715-0fc1-42af-a4d7-0bc909752fee
cris.virtualsource.author-orcid08c06993-c96b-41bb-a5f9-551434fdd7df
cris.virtualsource.author-orcidb06a0b04-dd89-4025-a198-6d97db2079f2
cris.virtualsource.author-orcid8cd4c9a5-da42-46f1-bc14-052a2b2dec7d
cris.virtualsource.author-orcid32b462c9-74fa-459a-8092-2a283529fd2a
dc.abstract.enCurrently, society expects convenience food, which is healthy, safe, and easy to prepare and eat in all conditions. On account of the increasing popularity of modified potato starch in food industry and its increasing scope of use, this study focused on improving the physical modification of native starch with temperature changes. As a result, it was found that the suggested method of starch modification with the use of microwave power of 150 W/h had an impact on the change in starch granules. The LF-NMR method determined the whole range of temperatures in which the creation of a starch polymer network occurs. Therefore, the applied LF-NMR technique is a highly promising, noninvasive physical method, which allows obtaining a better-quality structure of potato starch gels.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliationWydział Inżynierii Środowiska i Inżynierii Mechanicznej
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.affiliation.instituteKatedra Mleczarstwa i Inżynierii Procesowej
dc.affiliation.instituteKatedra Inżynierii Biosystemów
dc.contributor.authorWalkowiak, Katarzyna
dc.contributor.authorPrzybył, Krzysztof
dc.contributor.authorBaranowska, Hanna Maria
dc.contributor.authorKoszela, Krzysztof
dc.contributor.authorMasewicz, Łukasz
dc.contributor.authorPiątek, Michał
dc.date.access2026-03-18
dc.date.accessioned2026-03-26T12:35:19Z
dc.date.available2026-03-26T12:35:19Z
dc.date.copyright2022-01-03
dc.date.issued2022
dc.description.abstract<jats:p>Currently, society expects convenience food, which is healthy, safe, and easy to prepare and eat in all conditions. On account of the increasing popularity of modified potato starch in food industry and its increasing scope of use, this study focused on improving the physical modification of native starch with temperature changes. As a result, it was found that the suggested method of starch modification with the use of microwave power of 150 W/h had an impact on the change in starch granules. The LF-NMR method determined the whole range of temperatures in which the creation of a starch polymer network occurs. Therefore, the applied LF-NMR technique is a highly promising, noninvasive physical method, which allows obtaining a better-quality structure of potato starch gels.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if5,0
dc.description.number1
dc.description.points100
dc.description.versionfinal_published
dc.description.volume14
dc.identifier.doi10.3390/polym14010184
dc.identifier.issn2073-4360
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7949
dc.identifier.weblinkhttps://www.mdpi.com/2073-4360/14/1/184
dc.languageen
dc.relation.ispartofPolymers
dc.relation.pagesart. 184
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enLF-NMR
dc.subject.enmodified potato starches
dc.subject.enpasting
dc.subject.enstarch gels
dc.subject.enmicrowave modifications
dc.titleThe Process of Pasting and Gelling Modified Potato Starch with LF-NMR
dc.title.volumeSpecial Issue Starch-Based Composites
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.volume14