ShareStudies on the magnitude of the glass transitions of glucose polymers.
Author(s) : SCHENZ T. W., COURTNEY K., ISRAEL B.
Type of article: Article
Summary
The study examines the magnitude of the second order transition of a homologous series of polymers from glucose to maltoheptaose. The analysis was limited to concentrations of solutions below the maximally freeze concentrated composition. Relationships were developed to show the effect of : 1) concentration; 2) molecular weight and 3) correspondence of the magnitude of the second order transition to first order transitions.
Details
- Original title: Studies on the magnitude of the glass transitions of glucose polymers.
- Record ID : 1994-1060
- Languages: English
- Source: Cryo-Letters - vol. 14 - n. 2
- Publication date: 1993/03
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Precooked food
- Keywords: Vitrification; Glass transition; Solution; Polymer; Glucose; Freezing; Unfreezable water
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Estimation of the viscosities of frozen sucrose...
- Author(s) : MALTINI E.
- Date : 1993
- Languages : English
- Source: Ital. J. Food Sci. - vol. 5 - n. 4
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Chemical reaction kinetics in relation to glass...
- Author(s) : KERR W. L., LIM M. H., REID D. S., CHEN H.
- Date : 1993
- Languages : English
- Source: J. Sci. Food Agric. - vol. 61 - n. 1
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Chemical reaction kinetics in relation to glass...
- Author(s) : KERR W. L., LIM M. H., REID D. S., CHEN H.
- Date : 1993
- Languages : English
- Source: J. Sci. Food Agric. - vol. 61 - n. 1
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Low temperature sugar-water equilibrium curve b...
- Author(s) : DE CINDIO B., CORRERA S., HOFF V.
- Date : 1995
- Languages : English
- Source: J. Food Eng. - vol. 24 - n. 3
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The glass transition of hydroxyethyl starch.
- Author(s) : KRESIN M., RAU G.
- Date : 1992/11
- Languages : English
- Source: Cryo-Letters - vol. 13 - n. 6
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