Functional characteristics of blends of native/physically-modified pea starches and native/physically-modified corn and potato starches
Dr. Shannon Hood-Niefer
Lead Investigator(s) Institution
University of Saskatchewan - Dept. of Food and Bioproduct Sciences
To characterize the functionality of blends of pea starch with corn, waxy corn, high amylose corn, and potato starch.
Some native, pregelatinized, and heat-moisture-treated blends of pea starch and corn, waxy corn, high-amylose corn, or potato starch may possess interesting and potentially valuable functionality for food and non-food applications without a requirement for chemical modification.
Duration/Timeline of Project (Year to Year)
2008 - 2009