Rheological and Thermal Study about the Gelatinization of Different Starches (Potato, Wheat and Waxy) in Blend with Cellulose Nanocrystals

The goal of this work was to analyze the effect of CNCs on the gelatinization of different starches (potato, wheat and waxy maize) through the characterization of the rheological and thermal properties of starch–CNC blends. CNCs were blended with different starches, adding CNCs at concentrations of...

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Detalles Bibliográficos
Autores principales: Chipón, Josefina, Ramírez, Kassandra, Morales, José, Díaz-Calderón, Paulo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9025455/
https://www.ncbi.nlm.nih.gov/pubmed/35458308
http://dx.doi.org/10.3390/polym14081560

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9025455/
https://www.ncbi.nlm.nih.gov/pubmed/35458308
http://dx.doi.org/10.3390/polym14081560

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