Phase composition and interface of starch-gelatin blends studied by synchrotron FTIR micro-spectroscopy

Carbohydrate Polymers

Volumn 95, Issue 2, 2013, Pages 649-653

  Zhang, Nuozi ^a,b   Liu, Xingxun ^c   Yu, Long ^a,c   Shanks, Robert ^b   Petinaks, Eustathios ^a   Liu, Hongsheng ^c  

^a CSIRO   (Australia)

^b RMIT UNIVERSITY   (Australia)

^c SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

FTIR; Gelatin; Interface; Starch; Synchrotron

Indexed keywords

3-DIMENSIONAL; CONTINUOUS PHASE; FTIR; GELATIN; STARCH CONTENTS; SYNCHROTRON FTIR; THICKNESS LAYERS; TWO-COMPONENT;

FOURIER TRANSFORM INFRARED SPECTROSCOPY; INTERFACES (MATERIALS); PHASE COMPOSITION; PLASTICIZERS; POLYETHYLENE GLYCOLS; POLYETHYLENE OXIDES; SYNCHROTRONS;

STARCH;

ZEA MAYS;

GELATIN; MACROGOL DERIVATIVE; STARCH;

CHEMISTRY; INFRARED SPECTROSCOPY; SYNCHROTRON;

GELATIN; POLYETHYLENE GLYCOLS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STARCH; SYNCHROTRONS;

EID: 84877578103     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2013.03.045     Document Type: Article

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