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Protein-polysaccharide interactions in emulsions: effect of high pressure treatment on protein structure and functionality
Reference
D07413
Principal Investigator / Supervisor
Professor Eric Dickinson
Co-Investigators /
Co-Supervisors
Professor David Ledward
Institution
University of Leeds
Department
School of Food Science and Nutrition
Funding type
Research
Value (£)
177,638
Status
Completed
Type
Research Grant
Start date
15/04/1997
End date
15/04/2000
Duration
36 months
Abstract
High pressure processing offers the opportunity for developing new functional ingredients based on protein-polysaccharide complexes for application in the formulation of food emulsions. This project will study the influence of high pressure treatment on (i) the structural and aggregation properties of globular proteins in mixed solutions of protein + polysaccharide and (ii) the stability and rheology of oil-in-water emulsions containing these same biopolymers. The aim is to relate the emulsion behaviour to changes in protein interactions.
Summary
unavailable
Committee
Closed Committee - Agri-food (AF)
Research Topics
X – not assigned to a current Research Topic
Research Priority
X – Research Priority information not available
Research Initiative
X - not in an Initiative
Funding Scheme
X – not Funded via a specific Funding Scheme
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