Changes in the mechanical properties of thermoplastic potato starch in relation with changes in B-type crystallinity
β Scribed by J.J.G. van Soest; S.H.D. Hulleman; D. de Wit; J.F.G. Vliegenthart
- Publisher
- Elsevier Science
- Year
- 1996
- Tongue
- English
- Weight
- 871 KB
- Volume
- 29
- Category
- Article
- ISSN
- 0144-8617
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
## Abstract The purpose of the study was to compare indentation modulus (IM) and hardness of condylar bone in young and adult dogs. In addition we desired to examine histologic sections for bone formation activity in the two groups. Mandibular condyles were obtained from adult (1β to 2βyearβold) an
## Abstract The effects of different cooking conditions and concentrations on the freezeβthaw stability of hydroxypropyl potato starch (molar substitution 0Β·125) paste were investigated by dynamic rheological measurements and syneresis determination. The cooking conditions of the starch were chosen
The changes in tensile strength, elongation at break, and high strain modulus of dermal sheep collagen (DSC) during in vitro degradation using bacterial collagenase were studied. The changes in mechanical properties were compared with the change in weight of the samples as a function of degradation