Innovative Gliadin/Glutenin and Modified Potato Starch Green Composites: Chemistry, Structure, and Functionality Induced by Processing

Author:

Muneer Faraz1,Andersson Mariette1,Koch Kristine2,Hedenqvist Mikael S.3,Gällstedt Mikael4,Plivelic Tomás S.5,Menzel Carolin2,Rhazi Larbi6,Kuktaite Ramune1

Affiliation:

1. Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 101, SE-23053 Alnarp, Sweden

2. Department of Food Science, The Swedish University of Agricultural Sciences, Box 7051, SE-750 07 Uppsala, Sweden

3. KTH Royal Institute of Technology, School of Chemical Science and Engineering, Fiber and Polymer Technology, SE-10044 Stockholm, Sweden

4. Innventia AB, Box 5604, SE-11486 Stockholm, Sweden

5. MAX-IV Laboratory, Lund University, Box 118, SE-221 00 Lund, Sweden

6. Institut Polytechnique, LaSalle Beauvais, 19 rue Pierre Waguet, 60026 Beauvais, France

Funder

Svenska Forskningsrådet Formas

Stiftelsen för Miljöstrategisk Forskning

Lyckeby Starch AB

Partnerskap Alnarp

Konungariket Sveriges Regering

Publisher

American Chemical Society (ACS)

Subject

Renewable Energy, Sustainability and the Environment,General Chemical Engineering,Environmental Chemistry,General Chemistry

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