Albert Woortman

|
a.j.j.woortman at rug.nl |
Phone |
+31 503632150 |
Room number |
5118.0317 |
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
Laatst gewijzigd: | 01 juli 2015 10:53 |