HIGHLIGHTS
- who: Ryszard Rezler from the Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznanu0301 University of Life Sciences have published the research work: The Role of Starch in Shaping the Rheo-Mechanical Properties of Fat-in-Water Emulsions, in the Journal: Polysaccharides 2022, 3, FOR PEER REVIEW of /2022/
- what: The research showed that the rheo-mechanical properties of starch gels and starch-fat gels result from the conformational changes occurring within the structural elements of their spatial network. Research was conducted to determine how the replacement of fat with native starch . . .
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