Thermal properties of esterified cassava starches and their maltodextrins in various water systems

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Physical aging in polymer glasses.

I M Hodge (1995)

Physical aging refers to structural relaxation of the glassy state toward the metastable equilibrium amorphous state, and it is accompanied by changes in almost all physical properties. These changes, which must be taken into account in the design, manufacture, and use of glassy polymer materials and devices, present a daunting challenge to theorists.

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Influence of time, temperature, moisture, ingredients, and processing conditions on starch gelatinization.

D D Lund (1984)

Starch gelatinization phenomena is extremely important in many food systems. This review focuses on factors affecting gelatinization characteristics of starch. Important variables which must be considered in design of processes in which starch undergoes gelatinization are heat of gelatinization and temperature of gelatinization. Major interactions are reviewed for the effects of lipids, moisture content, nonionic constituents and electrolytes on these characteristics. Furthermore, treatment of starch-containing systems prior to heating into the gelatinization temperature range can have a significant effect on ultimate gelatinization characteristics.