Transitions in frozen gelatinized-starch systems studied by differential scanning calorimetry
✍ Scribed by Hua Liu; John Lelièvre
- Publisher
- Elsevier Science
- Year
- 1992
- Tongue
- English
- Weight
- 395 KB
- Volume
- 19
- Category
- Article
- ISSN
- 0144-8617
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The order-disorder transition that occurs on heating an aqueous suspension of starch granules has been investigated using differential scanning calorimetry (dsc.), X-ray crystallinity, and birefringence methods. Starches from wheat, corn, rice, and waxy maize starches were used for the study. Measur
The slow isothermal crystallization of concentrated amorphous starch systems is measured by Modulated Differential Scanning Calorimetry (MDSC). It can be followed continuously by the evolution (stepwise decrease) of the MDSC heat capacity signal (Cp), as confirmed with data from X-ray diffractometry