Rheological Properties and Electrospinnability of High-Amylose Starch in Formic Acid

Biomacromolecules

Volumn 16, Issue 8, 2015, Pages 2529-2536

  Lancuški, Anica ^a   Vasilyev, Gleb ^a   Putaux, Jean Luc ^b,c   Zussman, Eyal ^a  

^a TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

^b UNIV GRENOBLE ALPES   (France)

^c CENTRE DE RECHERCHES SUR LES MACROMOLÉCULES VÉGÉTALES CERMAV CNRS   (France)

Author keywords

[No Author keywords available]

Indexed keywords

CYCLODEXTRINS; ELECTROSPINNING; FORMIC ACID; GELATION; PHASE SEPARATION; SPINNING (FIBERS); X RAY DIFFRACTION;

ELECTROSPINNABILITY; ELECTROSPINNING PROCESS; ELONGATION AT BREAK; HIGH AMYLOSE STARCH; RHEOLOGICAL PROPERTY; RHEOLOGICAL STUDIES; STARCH GELATINIZATION; STRAIGHT-FORWARD METHOD;

STARCH;

AMYLOSE; FORMIC ACID; STARCH; FORMIC ACID DERIVATIVE; NANOFIBER; WATER;

ANALYZER; ARTICLE; ELECTROSPINNING; FLOW KINETICS; GELATINIZATION; MACROMOLECULE; MICROSCOPY; PHASE SEPARATION; PRIORITY JOURNAL; ROOM TEMPERATURE; TENSILE STRENGTH; WATER CONTENT; X RAY DIFFRACTION; CHEMISTRY; ULTRASTRUCTURE; VISCOSITY;

AMYLOSE; FORMATES; NANOFIBERS; RHEOLOGY; STARCH; VISCOSITY; WATER; X-RAY DIFFRACTION;

EID: 84938898028     PISSN: 15257797     EISSN: 15264602     Source Type: Journal    
DOI: 10.1021/acs.biomac.5b00817     Document Type: Article

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