Dissolution of Maize Starch in Aqueous Ionic Liquids: The Role of Alkyl Chain Length of Cation and Water:Ionic Liquid Ratio
Author:
Affiliation:
1. Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
2. Sydney Institute of Agriculture, School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia
Funder
National Natural Science Foundation of China
Natural Science Foundation of Tianjin City
Publisher
American Chemical Society (ACS)
Subject
Renewable Energy, Sustainability and the Environment,General Chemical Engineering,Environmental Chemistry,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acssuschemeng.8b06432
Reference31 articles.
1. Facile Preparation of Starch-Based Electroconductive Films with Ionic Liquid
2. Understanding the structural disorganization of starch in water–ionic liquid solutions
3. Dissolution of unmodified waxy starch in ionic liquid and solution rheological properties
4. Starch Retrogradation: A Comprehensive Review
5. Nature of phase transitions of waxy maize starch in water-ionic liquid mixtures
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