Low temperature interactions of food polysaccharides
Dr Ramsden, Lawrence (Principal investigator)
RGC General Research Fund (GRF)
HKU Project Code
General Research Fund (GRF)
To examine the interactions that can occur in complex polysaccharide mixtures and in foodstuffs at low temperatures. An important goal in polysaccharide modification and in the use of polysaccharide hydrocolloid food additives is to improve the low-temperature stability and texture of foods. This will be facilitated by a better understanding of the potential for interactions to occur between polysaccharides at low temperature.