Preparation, thermal properties, and extrusion of high-amylose starch acetates
- Author
- SHOGREN, R. L1
[1] Plant Polymer Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, U.S., Department of Agriculture, 1815 N. University St, Peoria, IL 61604, United States - Source
Carbohydrate polymers. 1996, Vol 29, Num 1, pp 57-62 ; ref : 22 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
- Keyword (fr)
- Action humidité Acétylation Alvéolaire Amidon dérivé Amidon maïs Etude expérimentale Modification chimique Moulage extrusion Propriété mécanique Préparation Reprise humidité Température transition vitreuse Amidon acétate Effet degré substitution Oside polymère
- Keyword (en)
- Humidity effect Acetylation Foam(plastics) Starch derivative Corn starch Experimental study Chemical modification Extrusion molding Mechanical properties Preparation Moisture regain Glass transition temperature Oside polymer
- Keyword (es)
- Acción humedad Acetilación Alveolar Almidón derivado Almidón maíz Estudio experimental Modificación química Moldeo por extrusión Propiedad mecánica Preparación Reactivación humedad Temperatura transición vítrosa Osido polímero
- 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
- 3108980
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
10.1016/0144-8617(95)00143-3 
https://dx.doi.org/10.1016/0144-8617(95)00143-3
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