Physical characterisation of amylopectin gels

The Effect of Starch Material, Encapsulated Protein and Production Conditions on the Protein Release from Starch Microspheres

“…2). The observations were in line with those reported previously by Durrani and Donald,31 who reported on increasing DSC melting enthalpies and a lowering of the melting temperatures for samples of starch‐water dispersions incubated for long times at 4°C. Furthermore, they related these observations to the growth of a disproportionate amount of smaller, nonperfect crystals.…”

Changes in starch structure during manufacturing of starch microspheres for use in parenteral drug formulations: Effects of temperature treatment

“…Generally, the crystallites obtained at lower temperatures, such as 4-6°C, will melt at lower temperatures and will be more heterogeneous than crystallites obtained at temperatures closer to the melting temperature (Baik, Kim, Cheon, Ha, & Kim, 1997;Durrani & Donald, 1995;Eliasson & Fig. 2.…”

Physical properties and structure of enzymatically synthesized amylopectin analogs

“…For instance, progress of biotechnology made it possible to produce tailor‐made starches in vivo and to study the resulting properties . Furthermore, separation of the components of starch and their characteristics has been investigated intensively in the past . Another approach is to study synthetic tailor‐made analogs of starch components and to establish a detailed insight into the molecular architectures and properties via this route.…”