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Glass Transition and Enthalpy Relaxation of Amorphous Food Saccharides: A Review

✍ Scribed by Liu, Yeting; Bhandari, Bhesh; Zhou, Weibiao

Book ID
125505662
Publisher
American Chemical Society
Year
2006
Tongue
English
Weight
396 KB
Volume
54
Category
Article
ISSN
0021-8561

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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