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Helical inclusion complexes of amylose with fatty acids can form spherulites of various morphological types. Previous studies have described the spherulites obtained by cooling dispersions of steam jet cooked corn starch either by itself or supplemented with various fatty acids. In light of potential advantages of microwave processing, we investigated the use of a laboratory microwave instrument as...
Maltodextrin stearates of degree of substitution (DS) 0.07–2.40 were prepared by heating dry maltodextrin and vinyl stearate in the ionic liquid BMIM dca at 75°C. Stearates of low DS (0.07) were insoluble in water but formed a gel and absorbed over seven times their weight of water. Stearates with high DS (2.4) were soluble in chloroform or toluene and had a high degree of swelling in hydrocarbons...
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