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Rheological Analysis of the Structuralisation Kinetics of Starch Gels
Using the method of dynamic–mechanical analysis, the structuralisation kinetics of condensed starch solutions, cooled down to the temperature of 20 °C, was investigated. A close correlation of spatial crosslinking with local processes of macromolecule associations was discovered. It was found that d...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8270341/ https://www.ncbi.nlm.nih.gov/pubmed/34201782 http://dx.doi.org/10.3390/molecules26133826 |