"RIV/61389013:_____/07:00043300!RIV07-AV0-61389013" . "Balnois, E." . "Sp\u011Bv\u00E1\u010Dek, Ji\u0159\u00ED" . . "Carbohydrate Polymers" . . . . . "Divers, T." . "[F75B4EA8A031]" . . . "starch; O-formylation; helix association"@en . "Vliv O-formylace na m\u00EDru asociace \u0161krobu v DMSO a ve vod\u011B"@cs . "10"^^ . "136;145" . "RIV/61389013:_____/07:00043300" . . "0144-8617" . "1"^^ . "The influence of O-formylation on the scale of starch macromolecules association in DMSO and water"@en . "GB - Spojen\u00E9 kr\u00E1lovstv\u00ED Velk\u00E9 Brit\u00E1nie a Severn\u00EDho Irska" . . "P(GA525/05/0273), Z(AV0Z40500505)" . . "68" . "The influence of O-formylation on the scale of starch macromolecules association in DMSO and water" . "Feller, J.-F." . "Mo\u017En\u00FD vliv O-formylace na asociaci \u0161krobu v roztoc\u00EDch byl zkoum\u00E1n pomoc\u00ED n\u011Bkolika vz\u00E1jemn\u011B se dopl\u0148uj\u00EDc\u00EDch metod. Kombinac\u00ED optick\u00E9 polarimetre, 1H NMR spektroskopie a AFM bylo uk\u00E1z\u00E1no, \u017Ee esterifika\u010Dn\u00ED reakce nevede k rozru\u0161en\u00ED asociovan\u00FDch struktur \u0161krobu v roztoc\u00EDch."@cs . "Grohens, Y." . "5"^^ . "The influence of O-formylation on the scale of starch macromolecules association in DMSO and water"@en . . . "The possible effect of O-formylation on starch association in solutions has been investigated by means of several complementary techniques. By combination of optical polarimetry, 1H NMR spectroscopy and AFM it was shown that associated structures of starch are not destructured by the esterification reaction."@en . . "The influence of O-formylation on the scale of starch macromolecules association in DMSO and water" . . "1" . . "Vliv O-formylace na m\u00EDru asociace \u0161krobu v DMSO a ve vod\u011B"@cs . "426318" . "The possible effect of O-formylation on starch association in solutions has been investigated by means of several complementary techniques. By combination of optical polarimetry, 1H NMR spectroscopy and AFM it was shown that associated structures of starch are not destructured by the esterification reaction." . . .