Special Services offered by Whistler Center

Determination of detailed molecular (three-dimensional) structures of polysaccharides

Determinations of crystallinity and the types, amounts, and sizes of crystallites

X-ray diffraction analysis of effects of variations in polysaccharide chemical sequence on intermolecular interactions

Determination of the relationship of starch and gum structures and characteristics to product texture

Determination of the effect of grain endosperm type and/or endosperm proteins on starch gelatinization behavior

Manipulation of cereal grain starch and protein digestibilities

Determination of the stabilities and textures of emulsions and foams

Investigation of adsorbed layers of proteins and surfactants in food emulsions and foams

Interfacial rheological measurements at air-ware and oil-water interfaces with adsorbed surfactant/protein layers

Determination of the functional properties of protein-polysaccharide complexes

Rheological characterization of solutions, gels, doughs, foods, and ingredients

Determination of the relationship of material properties, such as glass transitions, to texture

Chemical modification of mono-, di, oligo-, and polysaccharides 

Determination of the compositions and structures of polysaccharides

Thermal analysis of food systems

Modeling of polymer systems and food process operations

FTIR analysis of foods and ingredients

Analytical Capabilities

Adsorption isotherm measurements at interfaces via a Langmuir trough

Carbohydrate analysis of foods and biological materials

Circular dichroism

Crystallinity via x-ray crystallography

Electron microscopy

	Backscattered electron imaging
	Electron dispersive spectroscopy
	SEM
	Low-vacuum ("high-pressure") SEM
	TEM

Mass spectrometry (both low and high resolution, both positive and negative ions)

	Capillary GC/MS
	CI
	Electrospray
	EI
	FAB
	Isotope ratio
	MALDI
	Plasma desorption MS

Mechanical properties (stress, strain, creep, stress relaxation)

Microscopy

	Confocal
	Electron (see Electron microscopy)
	Fluorescence
	Hot-stage (for BEPT determination)
	Light

Molecular weight by SEC chromatography and MALLS

Nitrogen analysis

Optical rotation

Particle microelectrophoresis/zeta potential measurement

Particle size analysis 

	Microscopy
	Light scattering

Polysaccharides

	Chemical structures
	Compositional analysis
	Molecular structures

Polysaccharide mixtures, fractionation

Proximate analysis

Radiolabelling of proteins; measurement of radioactivity of labeled compounds

Rapid ViscoAnalyzer analysis

Rheology

	Solutions and solutions under pressure
	Gels
	Doughs
	Food and other systems

Surface tension measurements

Thermal analysis

	DETA
	DSC
	Modulated DSC
	TGA

Viscosity, see  Rheology and Rapid ViscoAnalyzer analysis

X-ray crystallography

	Determinations of types, amounts, and sizes of crystallites
	Fiber diffraction analysis of 3-D structures of polysaccharide

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