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The structure of amorphous cellulose as revealed by wide-angle X-ray scattering

✍ Scribed by Hans-Peter Fink; Burkart Philipp; Dieter Paul; Ritva Serimaa; Timo Paakkari

Book ID
107844998
Publisher
Elsevier Science
Year
1987
Tongue
English
Weight
558 KB
Volume
28
Category
Article
ISSN
0032-3861

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In maltodextrin gels the junction zones of the network are microcrystalline domains consisting of polysaccharide chains. Such microcrystalline aggregates already exist in a 10% maltodextrin solution. If the degree of crystallinity rises above loyo, a gel is formed. In the 25% gel, ISYO of the polysa