zetmeelmatrix
Zetmeelmatrix is a term used in Dutch-language literature to describe the continuous phase formed by starch in a composite or gel, in which starch provides the structural framework and other components are dispersed within it. In gel systems and biopolymer films, the gelatinized starch network forms the matrix, and its properties are governed by the starch type (amylose versus amylopectin), hydration level, temperature history, and interactions with additives.
Formation and structure: When starch is heated in water, granules swell, amylose leaches out, and a three-dimensional
Characterization: The matrix is studied by microscopy (light, polarized light, SEM), rheology, differential scanning calorimetry, and
Applications: In food, zetmeelmatrix underpins textures of puddings, sauces, and baked goods; in edible films and
Etymology and scope: The term is predominantly used in Dutch-speaking scientific communities and may be translated