@phdthesis{dissertation,
	author = {Brandner, Silvia},
	title = {Particle-polymer interfaces in foods – using artificial systems to analyze the impact of starch surface functionality },
	year = {2022},
	school = {Technische Universität München},
	pages = {109},
	language = {en},
	abstract = {The impact of particle-polymer interfaces on the mechanical properties of food systems, such as wheat dough, is limited. Based on targeted surface functionalizations of glass particles, which imitate functional groups of the native wheat starch surface, the adsorption mechanism and adsorption strength were analyzed for protein (gluten) and carbohydrate (HPC-PVP) based food matrices, respectively, and its influence on the mechanical behavior of the particle-polymer-based systems was investigated.},
	keywords = {},
	note = {},
	url = {https://mediatum.ub.tum.de/1657418},
}