Starch-based foods presenting shape memory capabilities

Food Research International - Tập 47 - Trang 194-196 - 2012
Laurent Chaunier1, Cyril Véchambre1, Denis Lourdin1
1INRA, UR1268, Unité Biopolymères Interactions et Assemblages, La Géraudière, 44316 Nantes Cedex 3, France

Tài liệu tham khảo

Chanvrier, 2005, Structure and mechanical behavior of corn flour and starch/zein based materials in the glassy state, Carbohydrate Polymers, 59, 109, 10.1016/j.carbpol.2004.09.005

Chaunier, 2009, The shape memory of starch, Starch-Starke, 61, 116, 10.1002/star.200800074

Chinnaswamy, 1989, Microstuctural, physicochemical, and macromolecular changes in extrusion-cooked and retrograded corn starch, Cereal Foods World, 34, 415

Lendlein, 2002, Shape-memory polymer, Science, 296, 1673, 10.1126/science.1066102

Lin, 1999, Shape-memorized crosslinked ester-type polyurethane and its mechanical viscoelastic model, Journal of Applied Polymer Science, 73, 1305, 10.1002/(SICI)1097-4628(19990815)73:7<1305::AID-APP24>3.0.CO;2-5

Rokey, 1995, RTE breakfast cereal flake extrusion, Cereal Foods World, 40, 422

Véchambre, 2010, A novel shape memory material based on potato starch, Macromolecular Materials and Engineering, 295, 115, 10.1002/mame.200900191

Wakelin, 1959, Development and comparison of two X-ray method for determining the crystallity of cotton cellulose, Journal of Applied Physics, 30, 1654, 10.1063/1.1735031

Watson, 1987, Corn chemistry and technology, 402

Wunderlich, 1992