Structure and functionality of carbohydrates

• Thermal characterization of starch products with DSC
• Rheology of starch systems with low solids content
• Molecular weight and structure of exo poly saccharide’s
• Light microscopy and image analysis on multi component systems ·
• Surface reactions and retrogradation effects with FT-IR
• Studies on chemical and enzymatic “peeled” starches
• Flow behavior of powders with a triaxial cell
• Separation of starch into amylose and amylopectin
• Research on extruded and foamed starch products
• Orientation in the field of Atomic Force Microscopy
• Setting up small model systems to study effects of process variations

Current issues

• Inclusion Complexes with Amylose
• Influence of amylose inclusion complexation on the gelation, functional properties and enzymatic degradation of diluted wheat starch suspension