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Dissolution of waxy corn starch in 1-ethyl-3-methylimidazolium acetate (EMIMAc) was qualitatively studied and compared with gelatinisation process in water. The rheological properties of starch–EMIMAc solutions were investigated in dilute and semi-dilute regions, from 0.1 to 10wt% over temperature range from 20°C to 100°C. The values of zero shear viscosity were obtained by applying Carreau–Yasuda...
The changes in starch properties due to etherification with allyl glycidyl ether (AGE) have been investigated. After etherification of three different starches (containing 0.9%, 27% and 70% amylose), no appreciable differences in granular appearance were observed, but the granule crystallinity of these starches was changed. Furthermore, the incorporation of AGE in the starch significantly affects...
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