Enthalpy relaxation and glass to rubber transition of amorphous potato starch formed by ball-milling

Carbohydrate Polymers

Volumn 46, Issue 1, 2001, Pages 1-6

  Kim, Y J ^a   Suzuki, T ^a   Hagiwara, T ^a   Yamaji, I ^b   Takai, R ^a  

^a JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

^b Philips Tech Center NSS II Building   (Japan)

Author keywords

Ball milling; Glass to rubber transition; Potato starch

Indexed keywords

AMORPHOUS MATERIALS; BALL MILLING; CRYSTALLINE MATERIALS; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; GLASS TRANSITION; QUENCHING; RELAXATION PROCESSES; RUBBER; X RAY DIFFRACTION ANALYSIS;

ENTHALPY RELAXATION; POTATO STARCH; WIDE ANGLE X RAY DIFFRACTION (WAXD);

STARCH;

EID: 0035452933     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(00)00274-5     Document Type: Article

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