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Journals / Turkish Journal of Pharmaceutical Sciences / 2021 / Cilt: 18 - Sayı: 4

Enthalpy-Entropy Compensation in the Gelatinization of Cyperus Starch

Cyperus Nişastasının Jelatinizasyonunda Entalpi-Entropi Kompensasyonu

Jonghoon KANG
Luz GREEN
Kwajalen HALL
Pages
10–12
Publication Date
2022-11-02
DOI
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Cite This Article

KANG, J., GREEN, L., HALL, K. (2022). Enthalpy-Entropy Compensation in the Gelatinization of Cyperus Starch. Turkish Journal of Pharmaceutical Sciences, Cilt: 18 - Sayı: 4, 10–12. https://ajindex.com/articles/613661

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References (3)

  1. Olayemi B, Isimi CY, Ekere K, Johnson Isaac A, Okoh JE, Emeje M. Green Preparation of Citric Acid Crosslinked Starch for Improvement of Physicochemical Properties of Cyperus Starch. Turk J Pharm Sci. 2021;18:34-43. González-Rivera J, Spepi A, Ferrari C, Duce C, Longo I, Falconieri D, Piras A, Tinè MR. Novel configurations for a citrus waste based biorefinery: from solventless to simultaneous ultrasound and microwave assisted extraction. Green Chem. 2016;18 6482-6492.
  2. Shiotsubo T, Takahashi K. Differential thermal analysis of potato starch gelatinization. Agric Biol Chem. 1984;48:9-17. Chang R. Physical Chemistry for the Chemical and Biological Sciences. Sausalito; University Science Books; 2000:142-144.
  3. Cowan ML, Kang J. Enthalpy-Entropy Compensation in the Melting of Human Hair. Int J Trichology. 2019;11:141-142.