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Amylose inclusion complexes were prepared from jet-cooked aqueous mixtures of high amylose corn starch and 1-hexadecylamine (HDA). Slow-cooling produced torus/disc-shaped spherulites, whereas aggregates of smaller spherulites were obtained by rapid-cooling in ice. The morphologies and 61V X-ray diffraction patterns of these spherulites were similar to those of spherulites obtained previously with...
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...
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