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Journal articles
Shape-memory effect in amorphous potato starch: The influence of local orders and paracrystallinity
Abstract : In this paper, a detailed characterization of the mechanisms at the origin of the shape-memory effect in amorphous potato starch is presented. Using different treatments (annealing) and preparation methods (hot casting and extrusion), the local structures responsible for the shape-memory were disrupted, as evidenced in the first part of the article detailing the macroscopic properties: mechanical, calorimetric and shape-memory. In the second part the macromolecular scale is investigated using X-rays diffraction and CP-MAS NMR, and thus allows making the link between the structural differences and the macroscopic properties. Finally we discuss the origin of shape-memory in amorphous starch.
https://hal.inrae.fr/hal-02632147
Contributor : Migration Prodinra Connect in order to contact the contributor
Submitted on : Wednesday, May 27, 2020 - 10:07:34 AM
Last modification on : Friday, September 24, 2021 - 4:22:04 PM
Contributor : Migration Prodinra Connect in order to contact the contributor
Submitted on : Wednesday, May 27, 2020 - 10:07:34 AM
Last modification on : Friday, September 24, 2021 - 4:22:04 PM
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