| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277849 | Journal of Food Engineering | 2012 | 10 Pages |
Abstract
⺠The effect of CO and CG on thermal and mechanical properties of CS was determined. ⺠Type-V amylose-lipid complexes were formed during thermo-moulding. ⺠Two transitions upon storage were evidenced from the first DSC scan and DMTA graphs. ⺠The addition of CO and CG also caused plasticization of CS. ⺠Tensile properties of CS and CS-lipid blends were affected by moisture, Tg and composition.
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Chemical Engineering (General)
Authors
Aura Cova, Alejandro J. Müller, Estrella Laredo, Aleida J. Sandoval,