Viscoelastic sorption behavior of starch and gluten

M.B.J. Meinders, L. Oliver

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

1 Citation (Scopus)

Abstract

The migration of gasses and liquids through (bio) polymers plays an important role in numerous applications and processes like, e.g., drying and (re)wetting of foods and food ingredients, packaging, and controlled release. A good understanding of the transport mechanisms is therefore of great importance to control these processes. The transport of solvents through (bio) polymers is a complex process and involves diffusion due to water concentration gradients, swelling, shrinkage, and relaxation of the polymeric matrix. Often also transitions between the glassy, rubbery, and/or viscous states of the polymer system are involved. Here we report on a theoretical and experimental study of water transport in biopolymer films of starch and gluten.
Original languageEnglish
Title of host publicationWater Stress in Biological, Chemical, Pharmaceutical and Food Systems
EditorsGustavo F. Gutiérrez-López, Liliana Alamilla-Beltrán, Maria del Pilar Buera, Jorge Welti-Chanes, Efrén Parada-Arias, Gustavo V. Barbosa-Cánovas
Place of PublicationNew York
PublisherSpringer Science en Business Media
Pages149-159
ISBN (Electronic)9781493925780
ISBN (Print)9781493925773
DOIs
Publication statusPublished - 2015

Publication series

NameFood Engineering Series

Fingerprint

Glutens
Starch
Sorption
Polymers
Biopolymers
Water
Swelling
Wetting
Packaging
Drying
Liquids

Cite this

Meinders, M. B. J., & Oliver, L. (2015). Viscoelastic sorption behavior of starch and gluten. In G. F. Gutiérrez-López, L. Alamilla-Beltrán, M. del Pilar Buera, J. Welti-Chanes, E. Parada-Arias, & G. V. Barbosa-Cánovas (Eds.), Water Stress in Biological, Chemical, Pharmaceutical and Food Systems (pp. 149-159). (Food Engineering Series). New York: Springer Science en Business Media. https://doi.org/10.1007/978-1-4939-2578-0_12
Meinders, M.B.J. ; Oliver, L. / Viscoelastic sorption behavior of starch and gluten. Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. editor / Gustavo F. Gutiérrez-López ; Liliana Alamilla-Beltrán ; Maria del Pilar Buera ; Jorge Welti-Chanes ; Efrén Parada-Arias ; Gustavo V. Barbosa-Cánovas. New York : Springer Science en Business Media, 2015. pp. 149-159 (Food Engineering Series).
@inbook{0f460639eac947f9a54fd8420955788d,
title = "Viscoelastic sorption behavior of starch and gluten",
abstract = "The migration of gasses and liquids through (bio) polymers plays an important role in numerous applications and processes like, e.g., drying and (re)wetting of foods and food ingredients, packaging, and controlled release. A good understanding of the transport mechanisms is therefore of great importance to control these processes. The transport of solvents through (bio) polymers is a complex process and involves diffusion due to water concentration gradients, swelling, shrinkage, and relaxation of the polymeric matrix. Often also transitions between the glassy, rubbery, and/or viscous states of the polymer system are involved. Here we report on a theoretical and experimental study of water transport in biopolymer films of starch and gluten.",
author = "M.B.J. Meinders and L. Oliver",
year = "2015",
doi = "10.1007/978-1-4939-2578-0_12",
language = "English",
isbn = "9781493925773",
series = "Food Engineering Series",
publisher = "Springer Science en Business Media",
pages = "149--159",
editor = "Guti{\'e}rrez-L{\'o}pez, {Gustavo F.} and Liliana Alamilla-Beltr{\'a}n and {del Pilar Buera}, {Maria } and Jorge Welti-Chanes and Efr{\'e}n Parada-Arias and Barbosa-C{\'a}novas, {Gustavo V.}",
booktitle = "Water Stress in Biological, Chemical, Pharmaceutical and Food Systems",

}

Meinders, MBJ & Oliver, L 2015, Viscoelastic sorption behavior of starch and gluten. in GF Gutiérrez-López, L Alamilla-Beltrán, M del Pilar Buera, J Welti-Chanes, E Parada-Arias & GV Barbosa-Cánovas (eds), Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. Food Engineering Series, Springer Science en Business Media, New York, pp. 149-159. https://doi.org/10.1007/978-1-4939-2578-0_12

Viscoelastic sorption behavior of starch and gluten. / Meinders, M.B.J.; Oliver, L.

Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. ed. / Gustavo F. Gutiérrez-López; Liliana Alamilla-Beltrán; Maria del Pilar Buera; Jorge Welti-Chanes; Efrén Parada-Arias; Gustavo V. Barbosa-Cánovas. New York : Springer Science en Business Media, 2015. p. 149-159 (Food Engineering Series).

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

TY - CHAP

T1 - Viscoelastic sorption behavior of starch and gluten

AU - Meinders, M.B.J.

AU - Oliver, L.

PY - 2015

Y1 - 2015

N2 - The migration of gasses and liquids through (bio) polymers plays an important role in numerous applications and processes like, e.g., drying and (re)wetting of foods and food ingredients, packaging, and controlled release. A good understanding of the transport mechanisms is therefore of great importance to control these processes. The transport of solvents through (bio) polymers is a complex process and involves diffusion due to water concentration gradients, swelling, shrinkage, and relaxation of the polymeric matrix. Often also transitions between the glassy, rubbery, and/or viscous states of the polymer system are involved. Here we report on a theoretical and experimental study of water transport in biopolymer films of starch and gluten.

AB - The migration of gasses and liquids through (bio) polymers plays an important role in numerous applications and processes like, e.g., drying and (re)wetting of foods and food ingredients, packaging, and controlled release. A good understanding of the transport mechanisms is therefore of great importance to control these processes. The transport of solvents through (bio) polymers is a complex process and involves diffusion due to water concentration gradients, swelling, shrinkage, and relaxation of the polymeric matrix. Often also transitions between the glassy, rubbery, and/or viscous states of the polymer system are involved. Here we report on a theoretical and experimental study of water transport in biopolymer films of starch and gluten.

U2 - 10.1007/978-1-4939-2578-0_12

DO - 10.1007/978-1-4939-2578-0_12

M3 - Chapter

SN - 9781493925773

T3 - Food Engineering Series

SP - 149

EP - 159

BT - Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

A2 - Gutiérrez-López, Gustavo F.

A2 - Alamilla-Beltrán, Liliana

A2 - del Pilar Buera, Maria

A2 - Welti-Chanes, Jorge

A2 - Parada-Arias, Efrén

A2 - Barbosa-Cánovas, Gustavo V.

PB - Springer Science en Business Media

CY - New York

ER -

Meinders MBJ, Oliver L. Viscoelastic sorption behavior of starch and gluten. In Gutiérrez-López GF, Alamilla-Beltrán L, del Pilar Buera M, Welti-Chanes J, Parada-Arias E, Barbosa-Cánovas GV, editors, Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. New York: Springer Science en Business Media. 2015. p. 149-159. (Food Engineering Series). https://doi.org/10.1007/978-1-4939-2578-0_12