Effect of additives on gelatinization, rheological properties and biodegradability of thermoplastic starch

Macromolecular Symposia

Volumn 144, Issue , 1999, Pages 371-374

  Yu, L ^a,b   Christov, V ^a,b   Christie, G ^a,b   Gray, J ^a,b   Dutt, U ^a,b   Harvey, T ^a,b   Halley, P ^a,c   Coombs, S ^a,c   Jayasekara, R ^a,d   Lonergan, G ^a,d  

^a CRC Intl Food Manufacture P   (Australia)

^b CSIRO   (Australia)

^c UNIVERSITY OF QUEENSLAND   (Australia)

^d SWINBURNE UNIVERSITY OF TECHNOLOGY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033270481     PISSN: 10221360     EISSN: None     Source Type: Journal    
DOI: 10.1002/masy.19991440134     Document Type: Article

References (7)

1. Whistler, R, L.; Bemiller, J. N. and Paschall, E. F., Starch: Chemistry and Technology, Academic Press, 1984, London.
2. Beleia, A.; Miller, R.A. and Hoseney, R.C., Starch, 1996, 48, 259.
3. Slade, L.; Levine, H.; Wang, M. and Ievolella, J., J. Thermal Analysis, 1996, 47, 1299.
4. Wootton, M. and Bamunuarachchi, A., Staerke, 1908, 32, 126.
5. Sudhakar, V., Singhal, R.S. and Kulkarni., Food Hydrocolloids, 1996, 10(3), 329.
6. Lund, D., CRC Crit. Rev. Food Sci. Nutr. 1984, 20(4), 249.
7. Wang, S.W.; Bouvier, J.M. and Gelus, M., Int. J. Food Sci. Technol. 1990, 25, 129.