BSs (Hons) BSc (Nutrition and food sciences)
Monitoring in vitro digestion of starchy foods
Starch digestibility is a complex process that has important implications for the design of food products. Rapid and accurate starch digestion monitoring in a complex food matrix will enable a clear understanding of the impact of the food matrix on starch digestibility. This project aims to better understand complex starch digestion with viable capillary electrophoresis methods to monitor starchy food digestion.
Professor Chris Blanchard, Associate Professor Daniel Waters, Dr Patrice Castignolles, Dr Marion Gaborieau
Australian Research Training Program Scholarship