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Browsing Food Science by Author "Ray, Suprakas Sinha"
Now showing items 1-5 of 5
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Wokadala, Obiro Cuthbert; Ray, Suprakas Sinha; Bandyopadhyay, Jayita; Wesley-Smith, James; Emmambux, Mohammad Naushad (Elsevier, 2015-08)Polylactide/butylated-starch/nanoclay (70/25.5/4.5 wt%) composites were prepared by melt blending with nanoclays of varying hydrophobicity. Electron microscopy studies indicated that the interphase boundary interaction ...
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Wokadala, Obiro Cuthbert; Ray, Suprakas Sinha; Emmambux, Mohammad Naushad (Elsevier, 2012-09)The occurrence of amylose–lipid complexes was determined in maize and teff starch biphasic pastes i.e. peak viscosity pastes at short and prolonged pasting times. Maize and teff starches were pasted for 11.5 and 130 min ...
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Masanabo, Mondli Abednicko; Ray, Suprakas Sinha; Emmambux, Mohammad Naushad (Elsevier, 2022-05)This work investigates the effect of the addition of NaOH on the compatibility and material properties of thermoplastic starch-zein composite films produced by a twin-screw extruder. Thermoplastic starch-zein composite ...
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Mapengo, Clarity Ropafadzo; Ray, Suprakas Sinha; Emmambux, Mohammad Naushad (Elsevier, 2021-06)This study investigated the effects of using infrared heat-moisture treatment (IRHMT) on the properties of maize starch paste complexed with stearic acid (SA). Scanning electron micrographs showed that starch granules ...
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V-amylose structural characteristics, methods of preparation,significance and potential applications Obiro, Wokadala Cuthbert; Ray, Suprakas Sinha; Emmambux, Mohammad Naushad (Taylor & Francis, 2012-04)The amylose component of starch can form complexes known as V-amylose with amphiphilic or hydrophobic ligands. The V-amylose complexes are single, left-handed helices that are arranged as crystalline and amorphous lamellae, ...
Now showing items 1-5 of 5