CXXXII.—The conversion of iso-β-naphthol sulphide into 2-naphthol l-sulphide
作者:Leonard Arthur Warren、Samuel Smiles
DOI:10.1039/jr9310000914
日期:——
Effect of Moisture Content on the Thermomechanical Behavior of Concentrated Waxy Cornstarch–Water Preparations— A Comparison with Wheat Starch
作者:A. Rolee、E. Chiotelli、M. Le Meste
DOI:10.1111/j.1365-2621.2002.tb09451.x
日期:2002.4
ABSTRACT: The rheological behavior of waxy cornstarch preparations at intermediate moisture contents (30 to 60% w/w) was studied by dynamic mechanical thermal analysis (DMTA). Differential scanning calorimetry (DSC) and electron spin resonance (ESR) experiments were also performed in parallel. The results were compared to those obtained previously for wheat starch. DMTA results evidenced a critical moisture content (between 50 and 55%) for waxy cornstarch that delimited a radical change in the rheological behavior both at room temperature and during heating. This critical water content was around 45% for wheat starch.
Onufrowicz, Chemische Berichte, 1890, vol. 23, p. 3368