1. RETENTION OF FLAVOR COMPOUNDS BY DISPERSED HIGH-AMYLOSE MAIZE STARCH (HAMS) IN AN AQEUOUS MODEL SYSTEM Open Access Author: Yeo, Lihe Title: RETENTION OF FLAVOR COMPOUNDS BY DISPERSED HIGH-AMYLOSE MAIZE STARCH (HAMS) IN AN AQEUOUS MODEL SYSTEM Graduate Program: Food Science Keywords: starchretentionhigh amylose maize starchflavor File: Download lxy128thesis2.pdf Committee Members: Dr Donald Thompson, Thesis Advisor/Co-AdvisorDonald B Thompson, Thesis Advisor/Co-AdvisorDevin G Peterson, Thesis Advisor/Co-Advisor
2. State of Water in Starch-Water Systems in the Gelatinization Temperature Range as Investigated using Dielectric Relaxation Spectroscopy Open Access Author: Motwani, Tanuj Title: State of Water in Starch-Water Systems in the Gelatinization Temperature Range as Investigated using Dielectric Relaxation Spectroscopy Graduate Program: Food Science Keywords: starch gelatinizationdielectric spectroscopyrelaxation timerelaxation strength File: Download Motwani_Final_Dissertation_Jan_2010.pdf Committee Members: Ramaswamy C Anantheswaran, Dissertation Advisor/Co-AdvisorRamaswamy C Anantheswaran, Committee Chair/Co-ChairDr John Floros, Committee MemberDr Donald Thompson, Committee MemberMichael T Lanagan, Committee Member