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Glass Transition of Extruded Wheat, Corn and Rice Starch

✍ Scribed by Wolfgang Bindzus; Simon J. Livings; Hugo Gloria-Hernandez; Gilles Fayard; Bernhard van Lengerich; Friedrich Meuser

Publisher
John Wiley and Sons
Year
2002
Tongue
English
Weight
142 KB
Volume
54
Category
Article
ISSN
0038-9056

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Glass transition and enthalpy relaxation
Glass transition and enthalpy relaxation of cross-linked corn starches
✍ Hyun-Jung Chung; Kyung-Soo Woo; Seung-Taik Lim πŸ“‚ Article πŸ“… 2004 πŸ› Elsevier Science 🌐 English βš– 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