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Nature of phase transitions of waxy maize starch in water-ionic liquid mixtures

Fengjuan Xiang1, Les Copeland2, Shuo Wang1

  • 1State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.

International Journal of Biological Macromolecules
|January 30, 2018
PubMed

Keywords:
1-allyl-3-methylimidazolium chlorideHydrogen bondsMultiscale structuresPhase transitionWaxy maize starch

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