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The influence of the structure of starch on its rheological properties

✍ Scribed by D. Howling

Publisher
Elsevier Science
Year
1980
Tongue
English
Weight
405 KB
Volume
6
Category
Article
ISSN
0308-8146

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The influence of starch gelatinization on the rheological, thermal, and morphological properties of poly(Ι›-caprolactone) with corn starch blends
✍ D.S. Rosa; C.G.F. Guedes; A.G. Pedroso; M.R. Calil πŸ“‚ Article πŸ“… 2004 πŸ› Elsevier Science 🌐 English βš– 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