Shape-Memory effects in amorphous Potato starch: influence of local orders and paracrystallinity - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
Conference Papers Year : 2017

Shape-Memory effects in amorphous Potato starch: influence of local orders and paracrystallinity

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Polymers Soft Condensed Matter [cond-mat.soft] Chemical Physics [physics.chem-ph]

Chloé Chevigny  : Connect in order to contact the contributor

https://hal.inrae.fr/hal-03356070

Submitted on : Monday, September 27, 2021-4:43:56 PM

Last modification on : Tuesday, July 30, 2024-6:56:54 PM

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hal-03356070 , version 1 (27-09-2021)

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  • HAL Id : hal-03356070 , version 1

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Chloé Chevigny, Loïc Foucat, Agnès Rolland-Sabaté, Alain Buléon, Denis Lourdin. Shape-Memory effects in amorphous Potato starch: influence of local orders and paracrystallinity. Starch Convention, Apr 2017, Detmold, Germany. ⟨hal-03356070⟩

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