Characterisation of cationic potato starch by asymmetrical flow field-flow fractionation. Influence of ionic strength and degree of substitution.

Ingenjörs- och materialvetenskap

• Chemical properties 10%
• Degradation 6%
• Flow fields 54%
• Fractionation 85%
• Hydrodynamics 7%
• Ionic strength 100%
• Molar mass 30%
• Starch 80%
• Substitution reactions 64%

Kemiska föreningar

• Additive 6%
• Field Flow Fractionation 85%
• Flow 41%
• Hydrodynamic Radius 11%
• Ionic Strength 50%
• Molar Mass 19%
• Physico-Chemical Property 9%
• Starch 60%
• Substitution Reaction 40%