 |
|
 | Research Interests |  |
|
| Starch research |
| | Starch, a polymer of glucose, is made up of amylose and amylopectin, and is a widely-used industrial material. It is gelatinised, when subjected to heat-moisture(-shear) treatments, and this transformation influences the characteristics of starch-based products. The mechanisms of starch gelatinisation are still not fully understood because of variations in structure and granule organisation and constitution. Our research probes structure-property relationships using various techniques (e.g. FTIR, DSC, SANS, WAXS, SAXS, NMR, and GPC). The roles of ‘plasticisers’ (water, glycerol and sugars) are valuable for our research to widen the applications of our results. We are working with CSIRO Plant Industry on synthesis of model starch polymers with a view to selecting tailored ones for specific duties. |
| |
| Extrusion research |
| | This is part of the major interest in food processing, and our studies on extrusion cooking concentrate on processing-property interface. We study the relationship between processing parameters and feed properties on extruder response and extrudate characteristics. Microstructural analysis is included, and the main objective of this research is to engineer a product of well-defined characteristics by optimizing extrusion conditions and feed properties. |
| |
| Physical properties |
| | Our studies in this area allow us to understand how physical properties can be used to explain some physical phenomenon. We have related glass transition of honeys to their crystallisation tendency, and studied changes to this transition during starch gelatinisation. |
|
|
