Calcium chloride effects on the glass transition of condensed systems of potato starch.

Abstract

The effect of calcium chloride on the structural properties of condensed potato starch undergoing a thermally induced glass transition has been studied using dynamic mechanical analysis and modulated differential scanning calorimetry. Extensive starch gelatinisation was obtained by hot pressing at 120°C for 7 min producing materials that covered a range of… (More)
DOI: 10.1016/j.foodchem.2015.12.076

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