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

@inproceedings{Ziegler2003SpheruliticCO,
  title={Spherulitic crystallization of starch: influence of botanical origin and extent of thermal treatment},
  author={Gregory R. Ziegler and Tor Soren Nordmark and Sarah E. Woodling},
  year={2003}
}
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