Title :
TSC study of solid polysaccharides
Author :
K. Nishinari;D. Chatain;C. Lacabanne
Author_Institution :
National Food Research Institute, Tsukuba, Japan
fDate :
7/1/1983 12:00:00 AM
Abstract :
Amylose, pullulan and dextran are used to modify the viscoelasticity of foods, and as food packaging films in food industry. Since they have the same structural units, they can be used as models for studying the influence of the various modes of linkages on the relaxational behaviour of polymeric solids. The TSC measurements were carried out in order to shed some light upon the subject.
Keywords :
"Temperature measurement","Solids"
Conference_Titel :
Conduction and Breakdown in Solid Dielectrics, Proceedings of First International Conference on
DOI :
10.1109/ICSD.1983.7411506
