Understanding the destructuration of starch in water–ionic liquid mixtures
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The destructuration of native maize starch in mixtures of water and ionic liquids (ILs) containing acetate anions was studied in dynamic heating conditions, combining calorimetry, rheology, microscopy and chromatographic techniques.
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2019 ◽
Vol 21
(42)
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pp. 23305-23309
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2020 ◽
Vol 22
(26)
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pp. 14811-14821
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2018 ◽
Vol 20
(15)
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pp. 10213-10223
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2021 ◽
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2018 ◽
Vol 20
(15)
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pp. 9938-9949
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2010 ◽
Vol 12
(8)
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pp. 1905
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2013 ◽
Vol 864-867
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pp. 125-130
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