Glass transition and enthalpy relaxation
✍
Hyun-Jung Chung; Kyung-Soo Woo; Seung-Taik Lim
📂
Article
📅
2004
🏛
Elsevier Science
🌐
English
⚖ 151 KB
Thermal transition of cross-linked corn starches was characterized by using a differential scanning calorimeter (DSC) in the presence of excess (67%, based on total weight) or limited (15%) water. Normal corn starch (, 24% amylose) was cross-linked by reacting with a mixture (99:1) of sodium trimeta