Maize starch–water suspensions (1.0%) were subjected to single-pass high-pressure
homogenization treatment at 60MPa, 100MPa, and 140MPa. The structure and thermal …

Many granular materials change their volume as they absorb fluids. This phenomenon is
called swelling and can be observed in a variety of solids, such as soils, wood, absorbent …

A novel kinetic model is proposed for individual starch granule swelling based on swelling
kinetics time series data. The data was acquired from time-lapse microscopy observations of …

The present study was aimed to explore the effect of the mechanical and the electrical
properties of the gelatin hydrogels on the mammalian cell proliferation and drug release …

Granule size distribution of 8% w/w suspension of normal rice starch (NRS), waxy rice starch
(WRS), modified potato starch (MPS), and normal potato starch (NPS) in water when …

The effect of heating rate on structural and functional properties of wheat and potato starch-
water systems were analyzed in term of gelatinization, swelling and pasting behavior as well …

The size of wheat starch granules was measured during isothermal and non-isothermal
treatments and fitted using mathematical models in order to elucidate the time–temperatures …

Hydration and swelling in initially dry protein-based samples represent the first stage in their
cleaning from hard surfaces. These phenomena have been studied in technical egg yolk …

We propose an automatic algorithm to analyse the swelling kinetics of individual particles
floating in a diluted suspension. Our approach is illustrated with a case study in which a …

During thermal treatment of starch-based liquid food products, many coupled phenomena
occur at different scales. Heat transfer affects local temperature evolution, which determines …