Dispersive mixing of oil in plasticized starch by extrusion processing to design functional foods

This study aims at developing a mechanistic insight into the dynamics of dispersive mixing in extrusion processing of plasticized starch with respect to the incorporation of lipophilic bioactives into directly expanded ready-to-eat foods. The research approach utilized is based on first fractionation of the overall goal into logical interrelated sections, which can be investigated more thoroughly using various scientific fields, including colloid science, fluid dynamics and rheology.