Anti-plasticizing effect of 1,2-propanediol in melt-extruded polysaccharide/sucrose blends

Based on thermograms obtained by differential scanning calorimetry (DSC), melted extruded matrices that contained icing sucrose, maltodextrin and waxy pregelatinized corn starch plasticized with 1,2-propanediol were not totally amorphous. An amorphous phase, which was characterized by a glassy trans...

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Veröffentlicht in:	Journal of polymer research 2022-12, Vol.29 (12), Article 498
Hauptverfasser:	Carpentier, Vincent, Goumont, Régis, Guillou, Nathalie, Ravel, Bénédicte
Format:	Artikel
Sprache:	eng
Schlagworte:	Amorphization Calorimetry Carbohydrates Characterization and Evaluation of Materials Chemical Sciences Chemistry Chemistry and Materials Science Crystallization Dextrins Differential scanning calorimetry Enthalpy Extrusion rate Fusion temperature Industrial Chemistry/Chemical Engineering Maltodextrin Melting Original Paper Polymer blends Polymer Sciences Polysaccharides Propylene Rigid structures Sucrose
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