Study on the morphology, crystalline structure and thermal properties of yellow ginger starch acetates with different degrees of substitution

Thermochimica Acta

Volumn 495, Issue 1-2, 2009, Pages 57-62

  Zhang, Liming ^a   Xie, Weiguang ^a   Zhao, Xi ^b   Liu, Ying ^a   Gao, Wenyuan ^b  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b TIANJIN UNIVERSITY   (China)

Author keywords

Degrees of substitution; Physicochemical properties; Starch acetate; Yellow ginger

Indexed keywords

ACETYLATED STARCH; CARBONYL SIGNALS; CRYSTALLINE REGIONS; CRYSTALLINE STRUCTURE; DEGREE OF SUBSTITUTION; DEGREES OF SUBSTITUTION; HYDROXYL GROUPS; NATIVE STARCH; PHYSICOCHEMICAL PROPERTIES; SEM; STARCH ACETATE; STARCH ACETATES; STARCH GRANULES; THERMAL BEHAVIORS; THERMAL STABILITY; YELLOW GINGER;

ANODIC OXIDATION; CRYSTAL STRUCTURE; CRYSTALLINE MATERIALS; DIELECTRIC RELAXATION; FOOD ADDITIVES; FOURIER TRANSFORM INFRARED SPECTROSCOPY; SCANNING ELECTRON MICROSCOPY; SPECTROSCOPIC ANALYSIS; SPECTROSCOPY; SULFURIC ACID; THERMODYNAMIC STABILITY; THERMOGRAVIMETRIC ANALYSIS; X RAY DIFFRACTION;

STARCH;

EID: 70350072662     PISSN: 00406031     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tca.2009.05.019     Document Type: Article

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