| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10601621 | Carbohydrate Polymers | 2013 | 11 Pages |
Abstract
⺠The water/[Emim][OAc] ratio has a great impact on the phase transition of starch. ⺠The ratio decides whether gelatinization or dissolution dominates. ⺠The dissolution of starch by [Emim][OAc] is an exothermic process. ⺠At a certain ratio gelatinization and dissolution occur synergistically. ⺠The synergic effects greatly reduced the temperature for starch phase transition.
Keywords
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Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Sainimili Mateyawa, David Fengwei Xie, Rowan W. Truss, Peter J. Halley, Timothy M. Nicholson, Julia L. Shamshina, Robin D. Rogers, Michael W. Boehm, Tony McNally,