Effect of starch fractions on spherulite formation and microstructure

Carbohydrate Polymers

Volumn 83, Issue 4, 2011, Pages 1757-1765

  Ma, Ursula V Lay ^a   Floros, John D ^a   Ziegler, Gregory R ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Microstructure; Spherulites; Starch fractions

Indexed keywords

AFM IMAGE; BRANCHED MATERIALS; DISSOLUTION TEMPERATURE; HIGH-AMYLOSE MAIZE STARCH; INTERMEDIATE MATERIALS; POTATO AMYLOPECTINS; POTATO STARCHES; SEM; SPHERULITE FORMATION; SPHERULITES; SPHERULITIC CRYSTALLIZATION; TEM;

DISSOLUTION; GRAIN (AGRICULTURAL PRODUCT); MICROSTRUCTURE;

STARCH;

SOLANUM TUBEROSUM; ZEA MAYS;

EID: 78650523197     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2010.10.041     Document Type: Article

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