The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
The dependence of the crystallinity of starch on water content has been used to monitor the amount of water associated with starch when it is mixed with egg white or xanthan gum. Measurements of the water sorption isotherms in the water activity range 0.2-0.9 predict that less water is associated with the starch in the mixture than would be obtained for starch alone at the same water activity. This...