| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10597210 | Carbohydrate Polymers | 2012 | 7 Pages |
Abstract
⺠Gelatinisation of waxy maize starch (WMS) in excess glycerol was investigated. ⺠A method was developed to reveal a “rigid amorphous” fraction in starch. ⺠Rigid amorphous fraction remained glassy in the presence of excess glycerol. ⺠Glass transitions of amorphous fractions (mobile and rigid) took place in two steps. ⺠Holding WMS in excess glycerol at 100 °C for 10 days did not gelatinise the whole WMS.
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Authors
Sami Bulut, Christoph Schick,