Abstract
At 75°C concentrated aqueous solutions of dextran and amylose exhibit immiscibility. The presence of dextran has a major effect on the microstructure and mechanical behaviour of amylose gels formed on cooling. At low dextran concentrations the modulus of the gel increases with increasing dextran concentration, whereas at higher dextran concentrations, polymer incompatibility and segregation of dextran-rich droplets reduces the firmness of the gel.
Published Version
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