Determination of detailed molecular (three-dimensional) structures
of polysaccharides
Determinations of crystallinity and the types, amounts, and sizes
of crystallites
X-ray diffraction analysis of effects of variations in polysaccharide
chemical sequence on intermolecular interactions
Determination of the relationship of starch and gum structures
and characteristics to product texture
Determination of the effect of grain endosperm type and/or endosperm
proteins on starch gelatinization behavior
Manipulation of cereal grain starch and protein digestibilities
Determination of the stabilities and textures of emulsions and
foams
Investigation of adsorbed layers of proteins and surfactants in
food emulsions and foams
Interfacial rheological measurements at air-ware and oil-water
interfaces with adsorbed surfactant/protein layers
Determination of the functional properties of protein-polysaccharide
complexes
Rheological characterization of solutions, gels, doughs, foods,
and ingredients
Determination of the relationship of material properties, such
as glass transitions, to texture
Chemical modification of mono-, di, oligo-, and polysaccharides
Determination of the compositions and structures of polysaccharides
Thermal analysis of food systems
Modeling of polymer systems and food process operations
FTIR analysis of foods and ingredients
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Adsorption isotherm measurements at interfaces via a Langmuir
trough
Carbohydrate analysis of foods and biological materials
Circular
dichroism
Crystallinity via x-ray crystallography
Electron microscopy
- Backscattered electron imaging
- Electron dispersive spectroscopy
- SEM
- Low-vacuum ("high-pressure") SEM
- TEM
Mass spectrometry (both low and high resolution, both positive
and negative ions)
- Capillary GC/MS
- CI
- Electrospray
- EI
- FAB
- Isotope ratio
- MALDI
- Plasma desorption MS
Mechanical properties (stress, strain, creep, stress relaxation)
Microscopy
- Confocal
- Electron (see Electron microscopy)
- Fluorescence
- Hot-stage (for BEPT determination)
- Light
Molecular weight by SEC chromatography and MALLS
Nitrogen analysis
Optical rotation
Particle microelectrophoresis/zeta potential measurement
Particle
size analysis
- Microscopy
- Light scattering
Polysaccharides
- Chemical structures
- Compositional analysis
- Molecular structures
Polysaccharide mixtures, fractionation
Proximate analysis
Radiolabelling of proteins; measurement of radioactivity
of labeled compounds
Rapid ViscoAnalyzer analysis
Rheology
- Solutions and solutions under pressure
- Gels
- Doughs
- Food and other systems
Surface tension measurements
Thermal analysis
- DETA
- DSC
- Modulated DSC
- TGA
Viscosity, see Rheology and Rapid ViscoAnalyzer analysis
X-ray
crystallography
- Determinations of types, amounts, and sizes of crystallites
- Fiber diffraction analysis of 3-D structures of polysaccharide
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