DocumentCode
3749454
Title
TSC study of solid polysaccharides
Author
K. Nishinari;D. Chatain;C. Lacabanne
Author_Institution
National Food Research Institute, Tsukuba, Japan
fYear
1983
fDate
7/1/1983 12:00:00 AM
Firstpage
180
Lastpage
184
Abstract
Amylose, pullulan and dextran are used to modify the viscoelasticity of foods, and as food packaging films in food industry. Since they have the same structural units, they can be used as models for studying the influence of the various modes of linkages on the relaxational behaviour of polymeric solids. The TSC measurements were carried out in order to shed some light upon the subject.
Keywords
"Temperature measurement","Solids"
Publisher
ieee
Conference_Titel
Conduction and Breakdown in Solid Dielectrics, Proceedings of First International Conference on
Type
conf
DOI
10.1109/ICSD.1983.7411506
Filename
7411506
Link To Document