Continue with FacebookLooking to list your PhD opportunities? Log in here.
Dr J Rodriquez Garcia,
Dr Stella Lignou
Applications accepted all year round
Self-Funded PhD Students Only
About the Project
Sugar hygroscopicity and plascitizing properties define the final textural properties of the resultsing bakery products. By understanding these physical properties new and novel molecules could be defined to mimic sucrose technological functionalities in biscuits and cakes. This project will work on the modelling of novel sucrose replacers and the evaluation of potential alternatives in terms of their thermal properties (glass transition and crystallinity), hygroscopicity and plasticising properties, effect on the textural properties of the final product and the perceived mouthfeel and taste.
Email Now
You haven’t included a message. Providing a specific message means universities will take your enquiry more seriously and helps them provide the information you need.
Why not add a message here
Why not add a message here
* required field
The information you submit to University of Reading will only be used by them or their data partners to deal with your enquiry, according to their privacy notice. For more information on how we use and store your data, please read our privacy statement.
Search suggestions
Based on your current searches we recommend the following search filters.
Check out our other PhDs in Reading, United Kingdom
Check out our other PhDs in United Kingdom
Start a New search with our database of over 4,000 PhDs
PhD suggestions
Based on your current search criteria we thought you might be interested in these.
Nanoparticle dynamics and behaviour - a new approach to tracking and measurement of key physical properties
University of Bristol
Unusual properties of New Inorganic Framework Materials
University of Reading
New methods for removal of pollutants from water
University of Strathclyde