๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Morphology and phase composition of gelatin-starch blends

โœ Scribed by Liu, Xing-xun; Wang, Yan-fei; Zhang, Nuo-zi; Shanks, Robert A.; Liu, Hong-sheng; Tong, Zhen; Chen, Ling; Yu, Long


Book ID
121594531
Publisher
Institute of Chemistry Chinese Academy of Sciences
Year
2013
Tongue
English
Weight
720 KB
Volume
32
Category
Article
ISSN
0256-7679

No coin nor oath required. For personal study only.


๐Ÿ“œ SIMILAR VOLUMES


The Relationship between Starch Gelatini
โœ Gang Li; Pierre Sarazin; Basil D. Favis ๐Ÿ“‚ Article ๐Ÿ“… 2008 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 418 KB

## Abstract Critical aspects of starch plasticization in glycerol/excess water mixtures are analyzed in order to determine the time/temperature boundaries ultimately required for the successful plasticization of starch in a polymer meltโ€processing environment. These findings are then related to the

The influence of starch gelatinization o
โœ D.S. Rosa; C.G.F. Guedes; A.G. Pedroso; M.R. Calil ๐Ÿ“‚ Article ๐Ÿ“… 2004 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 894 KB

Blends of poly(q-caprolactone) (PCL) with gelatinized and nongelatinized corn starch (PCL/starch ratios of 75/25, 50/50, and 25/75 wt.%) were prepared by mechanical processing and characterized by their melt flow index (MFI), water absorption (WA), differential scanning calorimetry (DSC), and light