Art

J-GLOBAL ID：200902140284090207   Reference number：01A0974725

Water Sorption for Amorphous Starch and Structural Relaxation by Ball Milling.

ボールミルによる非晶質澱粉の水分収着と構造緩和

Author (5)： KIM Y J (Tokyo Univ. Fisheries, Tokyo, JPN) ,  SUZUKI T (Tokyo Univ. Fisheries, Tokyo, JPN) ,  MATSUI Y (Tokyo Univ. Fisheries, Tokyo, JPN) ,  PRADISTSUWANNA C (Chulalongkorn Univ., Bangkok, THA) ,  TAKAI R (Tokyo Univ. Fisheries, Tokyo, JPN)
Material： 日本食品工学会誌  (Japan Journal of Food Engineering)
Volume： 2  Issue： 3  Page： 121-126  Publication year： Sep. 15, 2001 
JST Material Number： L4409A  ISSN： 1345-7942  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *damaged starch ,...

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JST classification (1)： Starch  (FJ05030W)

Reference (16)：

• 1) Y. J. Kim, T. Suzuki, T. Hagiwara, I. Yamaji, R. Takai; Enthalpy relaxation and glass-rubber transition of amorphous potato starch formed by ball-milling. Carbohydr. Polym., 46, 1-6 (2001) .
• 2) The BioUpdate Foundation and the Biotechnology Group of the Royal Society of Chemistry; Abstract of The amorphous state. A critical review. May 15-17 (2001) .
• 3) S. L. Shogren; Effect of moisture content on the melting and subsequent physical aging of cornstarch. Carbohydr. Polym., 19, 83-90 (1992) .
• 4) S. J. Livings, C. Breach, A. M. Donald, A. C. Smith; Physical aging of wheat flour-based confectionery wafers. Carbohydr. Polym., 34, 347-355 (1997) .
• 5) H. J. Thiewes, P. A. M. Steeneken; The glass transition and the sub-Tg endotherm of amorphous and native potato starch at low moisture content. Carbohydr. Polym., 32, 123-130 (1997) .

Terms in the title (6)： ボールミル ,  非晶質 ,  澱粉 ,  水分 ,  収着 ,  構造緩和