Characterization of Food Structures and Functionalities

Shear degradation of corn starches with different amylose contents

Imaging the phase of starch-gelatin blends for use as capsule materials

Preparation of Cross-Linked High Amylose Corn-Starch and Its Effects on Self-Reinforced Starch Films

AbstractIncorporation of biodegradable self-reinforced starch composite to starch film is a promising method to improve the mechanical property of the film. In this study, cross-linked starch with different degree of cross-linking level was used as matrix to reinforce in the starch film. The thermal properties and mechanical properties of the cross-linked starch were investigated by differential scanning calorimetory (DSC), thermogravimetric analysis (TGA) and Instron tensile testing respectively. It was found that the cross-linking level greatly impact on the thermal properties of the cross-linked starch. The gelatinization temperature of starch increased with the increasing level of cross-linking modification. In addition, the cross-linking modification showed a positive effect on the mechanical properties of the starch films when the cross-linking level was controlled at a certain range.

Food Polymers Functionality and Applications

Rheological properties of the polysaccharide–protein complex from longan (Dimocarpus longan Lour.) pulp

Crude longan polysaccharide (CLP) was extracted from longan (Dimocarpus longan Lour.) pulp.

Accelerating the degradation of polyolefins through additives and blending

Phase composition and interface of starch–gelatin blends studied by synchrotron FTIR micro-spectroscopy

Thermal degradation and stability of starch under different processing conditions

Starch modification using a twin-roll mixer as a reactor

Effects of hydrophilic fillers on the thermal degradation of poly(lactic acid)

In situ thermal decomposition of starch with constant moisture in a sealed system