Amorphous-amorphous phase separation in hydrophobically-modified starch–sucrose blends II. Crystallinity and local free volume investigation using wide-angle X-ray scattering and positron annihilation lifetime spectroscopy-Reference-Cited by-同舟云学术

Amorphous-amorphous phase separation in hydrophobically-modified starch–sucrose blends II. Crystallinity and local free volume investigation using wide-angle X-ray scattering and positron annihilation lifetime spectroscopy

Published:2016-07 Issue: Volume:58 Page:316-323
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Hughes David,Tedeschi Concetta,Leuenberger Bruno,Roussenova Mina,Coveney Abigail,Richardson Robert,Bönisch Gabriela Badolato,Alam M. Ashraf,Ubbink Job

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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4. An X-ray scattering study of water-conditioned injection-molded starch during isothermal heating

5. β-Relaxation governs protein stability in sugar-glass matrices;Cicerone;Soft Matter,2012

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