Starch in rubbery and glassy states by FTIR spectroscopy

By I. Capron, P. Robert, P. Colonna, M. Brogly, V. Planchot. 2007

338 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/a0da18afd306b9feb44709bbbd3ef836f72007f3

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In Food Science

1. A. Dufresne

Citations in the corpus

• Effect of glycerol on the morphology of nanocomposites made from thermoplastic starch and starch nanocrystals (2011, background): “However, comparing the spectra in the region around 1000 cm−1 for unplasticized and glycerol plasticized composite, it is revealed that the ratio of the 995/1022 cm−1 peaks is significantly higher for the unplasticized sample, driving from a nematic to a smectic structure as proposed by Capron et al”