HIGHLIGHTS
- What: This approach provides unique insights into how the inherent differences in amylose and amylopectin content between these starch types influence the thermal stability, hydrophilicity, and degradation behavior of the resultant films. The main reason for this is the higher degradation temperature of the former. The authors investigated whether increasing starch concentration while keeping the glycerol amount constant resulted in an increase in macromolecules within the constrained space of the biopolymer film.
- Who: N. Pooja from the (UNIVERSITY) have published the paper: Comparative analysis of biopolymer films derived from corn and potato starch with insights . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.