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      • Record: found
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      Antifungal films from trans-cinnamaldehyde incorporated poly(lactic acid) and poly(butylene adipate-co-terephthalate) for bread packaging

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      Food Chemistry
      Elsevier BV

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          Biodegradation behavior of poly(butylene adipate-co-terephthalate) (PBAT), poly(lactic acid) (PLA), and their blend under soil conditions

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            A novel approach for calculating starch crystallinity and its correlation with double helix content: a combined XRD and NMR study.

            A peak fitting procedure has been implemented for calculating crystallinity in granular starches. This methodology, widely used for synthetic polymers, is proposed to better reflect the crystalline content of starches than the method normally used, in which it is assumed that relatively perfect crystalline domains are interspersed with amorphous regions. The new approach takes into account irregularities in crystals that are expected to exist in semicrystalline materials. Therefore, instead of assuming that the amorphous background extends up to the base of diffraction peaks, the whole X-ray diffraction (XRD) profile is fitted to an amorphous halo and several discrete crystalline diffraction peaks. The crystallinity values obtained from the XRD patterns of a wide range of native starches using this fitting technique are very similar to the double helix contents as measured by (13)C solid state NMR, suggesting that double helices in granular starches are present within irregular crystals. This contrasts with previous descriptions of crystalline and noncrystalline double helices that were based on the analysis of XRD profiles as perfect crystals interspersed in a noncrystalline background. Furthermore, with this fitting methodology it is possible to calculate the contribution from the different crystal polymorphs of starch to the total crystallinity.
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              Improvement of thermal stability, rheological and mechanical properties of PLA, PBAT and their blends by reactive extrusion with functionalized epoxy

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                Author and article information

                Contributors
                (View ORCID Profile)
                Journal
                Food Chemistry
                Food Chemistry
                Elsevier BV
                03088146
                December 2020
                December 2020
                : 333
                : 127537
                Article
                10.1016/j.foodchem.2020.127537
                674a3097-9da0-4cc5-acbf-fe70c0aa22a4
                © 2020

                https://www.elsevier.com/tdm/userlicense/1.0/

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