Structural features and thermal property of propionylated starches with different amylose/amylopectin ratio.
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DOI: 10.1016/j.ijbiomac.2017.01.033
Abstract: This work concerned the effects of amylose/amylopectin ratio on the structure and thermal stability of propionylated starches with high degree of substitution (DS). Four starches with different amylose content were used to obtain propionylated starches.… read more here.
Keywords: amylose amylopectin; different amylose; amylose content; amylopectin ratio ... See more keywords
Impact of Amylose-Amylopectin Ratio of Starches on the Mechanical Strength and Stability of Acetylsalicylic Acid Tablets.
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DOI: 10.1208/s12249-022-02266-0
Abstract: The two main components of starch - amylose and amylopectin, are responsible for its interaction with moisture. This study investigated how moisture sorption properties of the starches with different amylose-amylopectin ratio impacted tablet properties including… read more here.
Keywords: amylopectin ratio; amylose starch; amylose amylopectin; high amylose ... See more keywords