In this study, we report on the effects of cellulose fibres of different particle size on changes
to dough water absorption and rheology; and on effects of fibre on starch and gluten, …

This paper investigates the use of a novel monoglyceride stabilized oil in water emulsion as
a shortening alternative in cookies. We report on the effects of the monoglyceride stabilized …

This study investigated the influence of diurnal photosynthetic activity on the morphology,
molecular composition, crystallinity, and gelatinization properties of normal barley starch (NBS) …

The effects of amylose deposition on crystalline regions of barley starch granules were studied
in granules containing zero to 99.1% amylose using “waxy” (WBS, 0% amylose), normal (…

In this study we report on the effects of structuring, aging, temperature, and shear history on
the polymorphism and stability of structured monoglyceride stabilized oil in water emulsions, …

Starch is a major part of our diet. Food processing determines the physicochemical properties
of starch in processed foods. An understanding of such properties is important in the …

Starch granules derived from certain tuber or root crops exhibit a B‐type polymorphic pattern
and amylopectin with a high content of long B‐chains and comparatively long segments …

Structured emulsions, including monoacylglycerol (MAG) gels, are of interest as alternatives
to shortenings rich in saturated and trans fatty acids (SFA and TFA). However, an …

This chapter focuses on the properties and functionalities of lipids as ingredients in food
applications. Lipids may play a variety of roles in food systems depending on their application. …

The impact of diurnal photosynthetic activity on the fine structure of the amylopectin fraction
of starch synthesized by normal barley (NBS) and waxy barley (WBS), the latter completely …