Results 101 to 110 of about 221 (148)
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Waxy Maize Starch Nanocrystals as Filler in Natural Rubber
Macromolecular Symposia, 2006AbstractStarch nanocrystals obtained from acid hydrolysis of waxy maize starch granules consist in crystalline nanoplatelets about 6–8 nm thick with a length of 20–40 nm and a width of 15–30 nm. New nanocomposite materials, i.e. natural rubber (NR) filled with waxy maize starch nanocrystals were processed by casting.
Angelier, Hélène +2 more
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FREEZE‐ETCH ULTRASTRUCTURE OF WAXY MAIZE AND ACID HYDROLYZED WAXY MAIZE STARCH GRANULES
Journal of Food Science, 1978ABSTRACT Freeze‐etching was used to study the ultrastructure of waxy maize starch and acid‐treated (0.5M HCl, 25°C, 24 hr) waxy maize starch. The outer surfaces of the untreated granules were smooth with a faint fibrillar pattern. Granule cross‐fractures had a fine particulate appearance with some radially‐oriented ridges.
JEAN F. CHABOT +2 more
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Starch synthetase of potatoes and waxy maize
Archives of Biochemistry and Biophysics, 1963Abstract A preparation of starch grains from potato tubers was found to catalyze the incorporation of d -glucosyl residues from adenosine diphosphate d -glucose or from uridine diphosphate d -glucose into starch. The newly synthesized linkages were of the α-1,4 configuration.
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Effects of protein on crosslinking of normal maize, waxy maize, and potato starches
Carbohydrate Polymers, 2008Channels of maize starch granules are lined with proteins and phospholipids. Therefore, when they are treated with reagents that react at or near the surfaces of channels, three types of crosslinks could be produced: protein-protein, protein-starch, starch-starch.
Jung-Ah, Han, James N, BeMiller
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Co-gelation of agarose and waxy maize starch
Carbohydrate Polymers, 1998The rheology of composite gels formed by gelatinization of (uncrosslinked) waxy maize starch (WMS; swelling volume ≈ 12 ml g−1) in agarose solution (0.25 wt%) at 80 °C, and gelation of the agarose component by rapid quenching to 5 °C, has been examined by small-deformation oscillatory measurements.
Z.H. Mohammed +3 more
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Pasting Properties of Potato Starch and Waxy Maize Starch Mixtures
Starch - Stärke, 2009AbstractThe pasting viscosity, morphological properties, and swelling properties of potato starch and waxy maize starch mixtures at different ratios were investigated. Pasting analysis of the starch mixtures (7% solids in water, w/w) using a Rapid Visco Analyser showed linear changes in peak viscosity and pasting temperature according to the mixing ...
Eun Young Park +3 more
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International Journal of Biological Macromolecules, 2021
The effects of ball-milling on the pasting properties of waxy maize starch (WMS) and waxy rice starch (WRS) were investigated from a multiscale structural view. The results confirmed that ball-milling significantly destroyed the structures of the two waxy starches (especially WMS).
Cancan, Liu +4 more
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The effects of ball-milling on the pasting properties of waxy maize starch (WMS) and waxy rice starch (WRS) were investigated from a multiscale structural view. The results confirmed that ball-milling significantly destroyed the structures of the two waxy starches (especially WMS).
Cancan, Liu +4 more
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Selective depression of diaspore with waxy maize starch
Minerals Engineering, 2010Abstract Highly branched waxy maize starch (WMS) was used to separate diaspore from artificial mixtures of diaspore and kaolinite by microflotation using dodecylamine (DDA) as collector. It was found that WMS depressed the diaspore flotation while activated the kaolinite flotation more or less.
Haipu Li +4 more
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Tocopheryl acetate release from microcapsules of waxy maize starch
Carbohydrate Polymers, 2017Diffusion coefficients are utilised to provide a realistic approach in the quantification of mass transport phenomena, which are important for the delivery of bioactivity from high-solid biopolymer systems. Following this mechanistic consideration, we employ spray drying to produce microcapsules of waxy maize starch that suspend homogeneously ...
Naksit, Panyoyai +2 more
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Rheology-structure properties of waxy maize starch–gellan mixtures
Food Hydrocolloids, 2006Dynamic oscillatory shear and confocal laser scanning microscopy were used, respectively, to study the viscoelastic properties and ultrastructure of mixtures of unmodified waxy maize starch (3%) and gellan (0.005–0.05%), pasted at 75 and 90 °C. The two temperatures resulted in different rheological properties and ultrastructure.
Rodriguez-Hernandez, A.I. +4 more
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