Timothy R. Noel

TL;DR: Using the Flory-Huggins relationship for polymer crystal melting in the presence of a diluent, it is possible to predict a value for the ideal melting temperature of the dry crystals of 530 K.

TL;DR: In this paper, the heat capacity of amorphous amylopectin/water mixtures was investigated as a function of temperature and composition by differential scanning calorimetry.

TL;DR: In this article, the authors examined the behavior of enzymes in the hydrolysis of polycrystalline amylose and showed that the pattern of enzyme attack depends on the crystal type, and that each enzyme has a specific mode of attack on B-type spherulites of a single crystalline type.

TL;DR: The structural relaxation during the ageing of an amorphous maltose and a starch-sorbitol mixture was examined and the mechanical behaviour of the materials showed a progressive embrittlement on ageing.

TL;DR: The dependence of viscosity on temperature, determined for a range of maltose-water mixtures, is described well by the equation η = A exp[B/(T − T 0 ] as discussed by the authors.