• DOI:10.1016/S0268-005X(03)00020-1
Corpus ID: 86056668

Spherulitic crystallization of starch: influence of botanical origin and extent of thermal treatment

@article{Ziegler2003SpheruliticCO,
  title={Spherulitic crystallization of starch: influence of botanical origin and extent of thermal treatment},
  author={G. Ziegler and T. S. Nordmark and Sarah E. Woodling},
  journal={Food Hydrocolloids},
  year={2003},
  volume={17},
  pages={487-494}
}

G. Ziegler, T. S. Nordmark, Sarah E. Woodling

Published 2003

Chemistry

Food Hydrocolloids

Numerous, well-developed spherulites exhibiting strong birefringence were formed in aqueous dispersions of mung bean and potato starch rapidly quenched (150 °C/min) from 180 °C. Ordinary maize starch yielded less numerous, less well-developed, coarse spherulites than did mung bean and potato starch. Acid-modified maize starch yielded large numbers of very round spherulites displaying moderately strong birefringence. Wheat, tapioca and arrowroot starches formed few or very poorly developed… CONTINUE READING

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