| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10602658 | Carbohydrate Polymers | 2013 | 8 Pages |
Abstract
⺠Starch granule dissolution in EMIMAc is studied and compared with gelatinisation in water. ⺠Amylopectin intrinsic viscosity in EMIMAc is determined as a function of temperature. ⺠Cellulose is much more temperature sensitive than starch. ⺠Activation energy is power-law dependent on starch concentration.
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Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Weiqing Liu, Tatiana Budtova,