Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/29090
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Kaewtatip Kaewta | - |
dc.contributor.author | Poungroi Metinee | - |
dc.contributor.author | Holló Berta | - |
dc.contributor.author | Mészáros Szécsényi Katalin | - |
dc.date.accessioned | 2020-12-14T16:16:42Z | - |
dc.date.available | 2020-12-14T16:16:42Z | - |
dc.date.issued | 2014 | - |
dc.identifier.issn | 1388-6150 | - |
dc.identifier.issn | 1572-8943 | - |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/29090 | - |
dc.description.abstract | In order to determine how the physicochemical properties of starch foams depend on the type of the starch used in baking process, starch foams were prepared using native starch and selected starch derivatives. The morphology, the density, the water adsorption capacity, the impact strength, and the thermal properties were determined for foams made from native starch, pregelatinized starch, hydroxypropylated starch with different degrees of substitution (DS = 0.015-0.025 and DS = 0.1), low distarch phosphate, medium distarch phosphate, and two cationic starch types (DS = 0.027-0.029 and DS = 0.029-0.033). The modified starch foams exhibited a more expanded structure with thinner cell walls than the foam made from native starch. The density of the native starch was 0.21 g cm-3, while the density of the modified starch foams was lower, in the range of 0.14-0.17 g cm-3 except for the starch foam made from medium distarch phosphate. The thermal and physicochemical properties of the foams made from the other starch derivatives were dependent on the functional groups and the degree of cross-linking. The foam made from medium distarch phosphate had a significantly higher density and impact strength that was accompanied by a somewhat lower water adsorptivity. © 2013 Akadémiai Kiadó, Budapest, Hungary. | - |
dc.language.iso | en | - |
dc.relation.ispartof | Journal of Thermal Analysis and Calorimetry | - |
dc.source | CRIS UNS | - |
dc.source.uri | http://cris.uns.ac.rs | - |
dc.title | Effects of starch types on the properties of baked starch foams | - |
dc.type | Journal/Magazine Article | - |
dc.identifier.doi | 10.1007/s10973-013-3149-5 | - |
dc.identifier.scopus | 2-s2.0-84893667593 | - |
dc.identifier.url | https://www.cris.uns.ac.rs/record.jsf?recordId=85949&source=BEOPEN&language=en | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/84893667593 | - |
dc.relation.lastpage | 840 | - |
dc.relation.firstpage | 833 | - |
dc.relation.issue | 1 | - |
dc.relation.volume | 115 | - |
dc.identifier.externalcrisreference | (BISIS)85949 | - |
item.fulltext | No Fulltext | - |
item.grantfulltext | none | - |
crisitem.author.dept | Prirodno-matematički fakultet, Departman za hemiju, biohemiju i zaštitu životne sredine | - |
crisitem.author.dept | Prirodno-matematički fakultet, Departman za hemiju, biohemiju i zaštitu životne sredine | - |
crisitem.author.orcid | 0000-0002-5786-442X | - |
crisitem.author.orcid | 0000-0002-7494-7323 | - |
crisitem.author.parentorg | Prirodno-matematički fakultet | - |
crisitem.author.parentorg | Prirodno-matematički fakultet | - |
Appears in Collections: | PMF Publikacije/Publications |
SCOPUSTM
Citations
22
checked on Nov 20, 2023
Page view(s)
27
Last Week
9
9
Last month
0
0
checked on May 10, 2024
Google ScholarTM
Check
Altmetric
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.