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Understanding the Effect of Processing on the Structure of Plant Cell Walls as a Mean to Design Novel Clean Label Ingredients

Published online by Cambridge University Press:  04 August 2017

Joel Wallecan ,
Jinping Dong ,
Katlijn Moelants ,
Tristan Lipkie ,
Adam Steinbach  and
Jacques Mazoyer
Joel Wallecan
Affiliation:
Ingredient, Material & Nutrition R&D, Cargill R&D Centre Europe, Vilvoorde, Belgium
Jinping Dong
Affiliation:
Ingredient, Material & Nutrition R&D, Cargill Minneapolis R&D Centre, Plymouth, USA
Katlijn Moelants
Affiliation:
Ingredient, Material & Nutrition R&D, Cargill R&D Centre Europe, Vilvoorde, Belgium
Tristan Lipkie
Affiliation:
Ingredient, Material & Nutrition R&D, Cargill Minneapolis R&D Centre, Plymouth, USA
Adam Steinbach
Affiliation:
Ingredient, Material & Nutrition R&D, Cargill Minneapolis R&D Centre, Plymouth, USA
Jacques Mazoyer
Affiliation:
Centre of Expertise Texture, Cargill Starches Sweeteners & Texturizers, Carentan, France

Abstract

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Abstract
Information
Microscopy and Microanalysis , Volume 23 , Supplement S1: Proceedings of Microscopy & Microanalysis 2017 , July 2017 , pp. 1124 - 1125
Copyright
© Microscopy Society of America 2017 

References

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[5] Van Buggenhout, , et al, Innovative Food Science and Emerging Technologies 30 2015). p. 51.Google Scholar
[6] Wallecan, J., et al, Food Hydrocolloids 47 2015). p. 115.Google Scholar