turn-it-in submission, iThenticate similarity score of less than 20%
The assignment will apply the knowledge gained in the course covering every lecture topic to a starch system. The assignment should be written under each heading/section provided below. Each heading/section should be of around 250 words (1500 characters) or more, except Introduction and References sections. There is no penalty for a shorter or a longer report (such as <3000 words or 1.5-2 times of the limit). Each heading/section should cite more than 3 references. The assignment can include not more than one figure or table per section.
- Introduction (1-2 paragraphs- composition, importance in food and objective of this literature review)- 5 marks
- Size-property relationships
(Examples: how the starch granules of different plant foods vary and influence the properties of respective products.)- 10 marks - Starch nanoparticles
(Examples: starch nanoparticles’ properties and application….)- 10 marks - Protein nanoparticle-starch composites
(Examples: how the protein-starch composite nanoparticles influence the starch functionality, starch protein lipid complex nanoparticles…..)- 10 marks - Gel properties of starch
(Examples: gel properties of starch and starch derivatives, mechanism, properties and application…)- 10 marks - Phase transition properties of starch
(Examples: gelatinisation, crystallisation and glass transition properties of starch….)- 10 marks - Microstructure of starch
(Examples: Microstructure of native and gelatinised starch, influence of starch on microstructure of foods…)- 10 marks - Interfacial properties of starch
(Examples: emulsification properties of starch particles- such as pickering emulsion, stickiness properties of cooked starch, modification of starch to manipulate the interfacial properties….)- 10 marks - Freezing of starch
(Example: Effect of freezing/thawing on the starch properties, applications…)- 10 marks - 3D printing of starch
(Example: 3D and 4D printability of starch…)- 10 marks - Texture, rheology and tribology of starch
(Examples: Textural, rheological and tribological properties of cooked starch systems such as rice, wheat-based products….)- 10 marks - Digestibility of starch
(Examples: Kinetics of digestion of starch and its control, resistant starch…)- 10 marks - Characterisation techniques
