| Titre : | Structure/rheological properties relations of crosslinked potato starch suspensions |
| Auteurs : | I. Dubois ; L. Picton ; INSTITUT FRANCAIS DU PETROLE RUEIL MALMAISON ; G. Muller ; UMR 6522 CNRS LPBM MONT SAINT AIGNAN ; A. Audibert-hayet ; INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE LPCM NANTES ; J. Doublier |
| Type de document : | article/chapitre/communication |
| Année de publication : | 2001 |
| Format : | p. 2480-2489 |
| Note générale : |
Sigle : IFP Sigle : CNRS Sigle : INRA |
| Langues: | = Anglais |
| Catégories : | |
| Mots-clés: | RHEOLOGIE ; SUSPENSION ; MICROSCOPIE ; AMIDON ; TENSION ; VISCOSITE ; POMME DE TERRE |
| Résumé : | Some rheological properties of aqueous suspensions of crosslinked hydroxypropylated potato starches were investigated. The crosslinking was performed at a temperature above the gelatinization temperature and the degree of crosslinking varied between 0.05 and 0.75% wt. From these observations, the starch samples can be described as suspensions of deformable particles suspended in a continuous suspending medium constituted of polymer chains plus water. Two domains can be also defined : a first one for C2C*. The variations of these rheological properties suggest that the rigidity of the swollen particles can be considered, contrary to the viscosity in the true dilute regime. |
| Source : | Journal of applied polymer science, vol. 81 |
Exemplaires (1)
| Centre | Localisation | Section | Cote | Statut | Disponibilité | Département |
|---|---|---|---|---|---|---|
| Jouy-en-Josas Antony | Antony | Articles/chapitres/communications | K3178 | Empruntable | Disponible pour le prêt |
Documents numériques (1)
 -an00024793.pdf Adobe Acrobat PDF |
