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Starch effect

Cottrell, J. E., Dulfus, C. M., Paterson, L., George, R. M. (1995). Properties of potato starch Effects of genotype and growing eonditions. Phytochem.,40,1057-1064. [Pg.270]

Chamberlain, E. K. 1999. Rheological properties of acid converted waxy maize starches effect of solvent, concentration and dissolution time. Ph.D. thesis. Cornell University. Ithaca, NY. [Pg.133]

Mathew, A.P. and Dufresne, A. Plasticized waxy maize starch effect of polyols and relative humidity on material properties. Biomacromolecules, 3, 1101, 2002. [Pg.419]

FIGURE 6.27 Retrogradation of gelatinized starch. Effects of temperature (a), starch concentration (b), and starch type (c) on melting enthalpy (AH). Starch type and concentration, and storage temperature and time indicated. (Approximate results from various sources.)... [Pg.217]

The detailed thermal behaviours of the starch/PLA blends have been studied by DSC [204]. The experimental data was evaluated using the well-known Avrami kinetic model. Starch effectively increased the crystallization rate of PLA, even at a 1 % content, but the effect was less than that of talc. The crystallization rate of PLA increased slightly as the starch content in the blend was increased from 1 to 40 %. An additional crystallization of PLA was observed, and it affected the melting point and degree of crystalhnity of PLA. [Pg.136]

WiUett, J.L., Jasberg, B.K. and Swanson, C.L. (1995) Rheology of thermoplastic starch effects of temperature, moisture content, and additives on melt viscosity. Polymer Engineering and Science, 35, 202-210. [Pg.31]

Soni BK, Kapp C, Goma G, SoueaiUe P. (1992). Solvent production from starch effect of pH on a-amylase and gjucoamylase localization and synthesis in synthetic medium. Appl Microbiol Biotechnol, 37, 539—543. [Pg.258]

Thermoplastic Elastomers from High-Density Polyethylene Natural Rubber j Thermoplastic Tapioca Starch Effects of Different Dynamic Vulcanization... [Pg.262]

Willett JL, Jasberg BK, Swanson CL, (1995a) Rheology of thermoplastic starch - effects of temperature moisture content and additives on melt viscosity . Poly. Eng. Sci., v35, n2 202-210. [Pg.162]

Tester, R. F. Morrison, W. R. (1990). Swelling and gelatinization of cereal starches Effects of amylopectin, amylose and lipids. Cereal Chemistry, 67, 551-557. [Pg.1481]

See other pages where Starch effect is mentioned: [Pg.769]    [Pg.290]    [Pg.76]    [Pg.112]    [Pg.218]    [Pg.132]    [Pg.151]    [Pg.266]    [Pg.157]   
See also in sourсe #XX -- [ Pg.51 , Pg.258 ]



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