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Effect of pressure with shear stress on the gelatinization of cornstarch with different amylose/amylopectin ratios (waxy 0/100; maze 23/77; G50 50/50; G80 80/20) was systematically investigated using a high-pressure rheometer. Onset and peak temperature of starch gelatinization as well as the peak viscosity were used to discuss the influence of pressure together with shear stress on the gelatinization...
Since hydroxypropyl methylcellulose (HPMC) is a thermal gel while hydroxypropyl starch (HPS) is a cool gel, their blends show some unique and interesting behaviors of phase transitions and microstructures, which control their performances. This work focused on the effect of processing conditions on the microstructure and mechanical properties of these blends with various ratios of HPMC/HPS, in particular...
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