Infrared spectroscopy as a tool to characterise starch ordered structure- a joint FTIR-ATR, NMR, XRD and DSC study

Complex changes in the infrared spectra of starch with increasing structural order.

A range of methodologies are employed to study starch structure; differential scanning calorimetry, 1325 C nuclear magnetic
26 resonance, X-ray diffraction and Fourier transform infrared spectroscopy (FTIR).

 

 

Share on Facebook
Share on Twitter
Please reload

© 2023 by Scientist Personal. Proudly created with Wix.com

  • Twitter Clean Grey
  • LinkedIn Clean Grey
This site was designed with the
.com
website builder. Create your website today.
Start Now