Hua Liu

TL;DR: The order-disorder transition that occurs on heating an aqueous suspension of starch granules has been investigated using differential scanning calorimetry (d.s.c.), X-ray crystallinity, and birefringence methods.

TL;DR: Differential scanning calorimetry (dsc) has been used to study the transitions that take place when an aqueous suspension containing a blend of wheat and rice granules is heated.

TL;DR: In this paper, a baseline shift was found to accompany both the single major dsc endotherm given by relatively dilute suspensions and gels and the biphasic endotherms obtained from more concentrated suspensions.

TL;DR: In this article, a mathematical model was developed to predict the shape of the gelatinization endotherm and accounts for the fact that the temperature band over which the end-otherm takes place is broader than that for the birefringence loss.

TL;DR: In this paper, it was shown that concentrated amorphous polymer caused the melting temperature of the ice in the specimen to decrease below that of pure ice, whereas the crystalline domains had less effect.