Structural disorganization of cereal, tuber and bean starches in aqueous ionic liquid at room temperature: Role of starch granule surface structure.

@article{Zan2021StructuralDO,
  title={Structural disorganization of cereal, tuber and bean starches in aqueous ionic liquid at room temperature: Role of starch granule surface structure.},
  author={Ke Zan and Jinwei Wang and Fei Ren and Jinglin Yu and Shuo Wang and Fengwei Xie and Shujun Wang},
  journal={Carbohydrate polymers},
  year={2021},
  volume={258},
  pages={
          117677
        }
}
5 Citations

References

SHOWING 1-10 OF 45 REFERENCES
Toward a Better Understanding of Different Dissolution Behavior of Starches in Aqueous Ionic Liquids at Room Temperature
TLDR
The results showed that the dissolution behavior of starches was affected by both starch sources and properties of [Emim][OAc]:water mixtures, which may provide guidance for the development of green technology for processing of biopolymers with low energy consumption.
New insights into gelatinization mechanisms of cereal endosperm starches
TLDR
The mechanism of structural disassembly of rice, maize and wheat starch granules during thermal transitions in which a Rapid Visco Analyzer was used to pre-heat the starches to certain transition points in the differential scanning calorimetry (DSC) heating profiles is revealed.
Dissolution of Starch with Aqueous Ionic Liquid under Ambient Conditions
With increased awareness of global sustainability, there has been growing interest in the preparation of materials from natural, eco-friendly polymers (i.e., biopolymers). Nonetheless, despite their
Zinc chloride aqueous solution as a solvent for starch.
...
...