Results 161 to 170 of about 366,199 (210)
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Gelatinization of Starch and Modified Starch
Starch - Stärke, 1989AbstractGelatinization temperatures of starch and hydroxyethyl starch was determined using Differential Scanning Calorimetry (DSC), hot stage microscopy and viscography. The gelatinization temperature based on peak temperature of DSC is incorrect. Viscograph overestimates the gelatinization temperature.
P. K. Hari, S. Garg, S. K. Garg
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Carboxymethylation of Starch and Oxidized Starches
Starch - Stärke, 1990AbstractResearch was designed to tailor polymeric materials for specific utilization, namely sizing of cotton textiles by making use of maize starch and rice starch. Hence both starches were subjected independently to oxidation with potassium persulphate to obtain starches with different molecular sizes.
A. Hebeish, M. I. Khalil, A. Hashem
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Biotechnology and Genetic Engineering Reviews, 2004
AbstractFor Abstract see ChemInform Abstract in Full Text.
Marie-Astrid, Ottenhof, Imad A, Farhat
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AbstractFor Abstract see ChemInform Abstract in Full Text.
Marie-Astrid, Ottenhof, Imad A, Farhat
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Macromolecular Symposia, 2000
AbstractThe thermoplastics processing of native starch in the presence of water is a recent development with very wide possible applications. Eventually, oil‐based polymer materials have to be replaced in many applications by sustainable, inexpensive, natural materials from renewable resources. The present contribution focuses on the injection moulding
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AbstractThe thermoplastics processing of native starch in the presence of water is a recent development with very wide possible applications. Eventually, oil‐based polymer materials have to be replaced in many applications by sustainable, inexpensive, natural materials from renewable resources. The present contribution focuses on the injection moulding
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1962
Publisher Summary This chapter discusses the fractionation of starch. Precise knowledge of the quantitative relationships existing between the chain length of amylose and the amount of foreign molecular species adsorbed and desorbed as functions of temperature and concentration parameters, clarify many of the details of complex formation ...
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Publisher Summary This chapter discusses the fractionation of starch. Precise knowledge of the quantitative relationships existing between the chain length of amylose and the amount of foreign molecular species adsorbed and desorbed as functions of temperature and concentration parameters, clarify many of the details of complex formation ...
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1945
Publisher Summary This chapter compares the various modes of starch fractionation, with particular emphasis on selective precipitation methods recently developed. The evidence for linear and branched structures of the fractions is discussed, and the behavior of starch and its various modifications is also interpreted. Starch contains two carbohydrate
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Publisher Summary This chapter compares the various modes of starch fractionation, with particular emphasis on selective precipitation methods recently developed. The evidence for linear and branched structures of the fractions is discussed, and the behavior of starch and its various modifications is also interpreted. Starch contains two carbohydrate
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On the nature of floridean starch and ulva starch
Biochimica et Biophysica Acta, 1954B J, MEEUSE, D R, KREGER
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