Self-Assembly of Starch Spherulites as Induced by Inclusion Complexation with Small Ligands - Food Colloids: Self-Assembly and Material Science - page 124

Figure 4 Melting behaviour of amylose + d -decalactone spherulites as assessed by
hot-stage polarized light microscopy and DSC. The latter measurements
were carried out without and with previous annealing at 551C for 60 min. Scale
bar ¼ 20 m m
Figure 5 Time-dependent structural changes of starch g -nonalactone spherulites at
different length scales upon incubation with a -amylase of rather low enzyme
activity at 251C, as assessed by iodine-binding capacity, DSC and light
microscopy. Values are given of the melting temperature T m and melting
enthalpy D H