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Effect of Ultrasonic Field on the State of Starch Hydrogels

Effect of Ultrasonic Field on the State of Starch Hydrogels Some fundamental aspects of how the primary structure of starch hydrogels with concentration of 1 to 8 wt % disintegrates in an ultrasonic field are discussed. The effect of ultrasonic vibrations on the basic characteristics of starch hydrogels: degree of grain cleavage, viscosity, transparence, and phase composition, is analyzed. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Russian Journal of Applied Chemistry Springer Journals

Effect of Ultrasonic Field on the State of Starch Hydrogels

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References (1)

Publisher
Springer Journals
Copyright
Copyright © 2002 by MAIK “Nauka/Interperiodica”
Subject
Chemistry; Chemistry/Food Science, general
ISSN
1070-4272
eISSN
1608-3296
DOI
10.1023/A:1019588224309
Publisher site
See Article on Publisher Site

Abstract

Some fundamental aspects of how the primary structure of starch hydrogels with concentration of 1 to 8 wt % disintegrates in an ultrasonic field are discussed. The effect of ultrasonic vibrations on the basic characteristics of starch hydrogels: degree of grain cleavage, viscosity, transparence, and phase composition, is analyzed.

Journal

Russian Journal of Applied ChemistrySpringer Journals

Published: Oct 13, 2004

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