Extrusion processing of high amylose potato starch materials
- Author
- THUWALL, Mats1 ; BOLDIZAR, Antal1 ; RIGDAHL, Mikael1
[1] Department of Materials and Manufacturing Technology, Chalmers University of Technology, 41296 Göteborg, Sweden - Source
Carbohydrate polymers. 2006, Vol 65, Num 4, pp 441-446, 6 p ; ref : 14 ref
- CODEN
- CAPOD8
- ISSN
- 0144-8617
- Scientific domain
- Polymers, paint and wood industries
- Publisher
- Elsevier Science, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Amylose Extrusion Starch Thermoplastic starch
- Keyword (fr)
- Amidon pomme de terre Effet concentration Etat fondu Etude expérimentale Extrusion Glycérol Ouvrabilité Plastifiant Propriété traction Teneur eau Viscosité apparente Amidon haute teneur amylose Amidon thermoplastique Extrudabilité Oside polymère Propriété mécanique Propriété rhéologique
- Keyword (en)
- Potato starch Concentration effect Molten state Experimental study Extrusion Glycerol Processability Plasticizer Tensile property Water content Apparent viscosity Oside polymer Mechanical properties Rheological properties
- Keyword (es)
- Almidón patata Efecto concentración Estado fundido Estudio experimental Extrusión Glicerol Laborabilidad Plastificante Propiedad tracción Dosis agua Viscosidad aparente Osido polímero Propiedad mecánica Propiedad reológica
- Classification
- Pascal
- 001 Exact sciences and technology / 001D Applied sciences / 001D09 Physicochemistry of polymers / 001D09C Natural polymers / 001D09C04 Starch and polysaccharides
- Discipline
- Physical chemistry of polymers
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18087398
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.carbpol.2006.01.033 
https://dx.doi.org/10.1016/j.carbpol.2006.01.033
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