| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10597333 | Carbohydrate Polymers | 2012 | 9 Pages |
Abstract
⺠There is a need to measure sol-gel transitions in situ when presented as a slurry. ⺠Evaluation of the combination of material pocket DMA and immersion bath technology. ⺠Starch gelatinisation was measured by immersion mode material pocket DMA. ⺠Gelatinisation was observed with more accuracy in DMA tan δ signals compared to DSC. ⺠IMP-DMA may record transitions in carbohydrates that are dependent on excess water.
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Authors
Frederick J. Warren, Paul G. Royall, Peter J. Butterworth, Peter R. Ellis,