ShareThermal, mechanical and molecular relaxation properties of stabilized sucrose solutions at sub-zero temperatures.
Author(s) : SAHAGIAN M. E., GOFF H. D.
Type of article: Article
Summary
The reaction of sugar solutions in the presence of xanthan gum, gelatin and guar gum was studied through NMR of the proton, thermo-mechanical analysis and scanning differentiel calorimetry.
Details
- Original title: Thermal, mechanical and molecular relaxation properties of stabilized sucrose solutions at sub-zero temperatures.
- Record ID : 1996-0384
- Languages: English
- Source: Food Res. int. - vol. 28 - n. 1
- Publication date: 1995
Links
See other articles in this issue (2)
See the source
Indexing
-
Themes:
Food engineering;
Precooked food - Keywords: Thermal property; Calorimetry; Mechanical property; Temperature; NMR; Relaxation; Stability; Solution; Sucrose
-
DETERMINATION, BY DIFFERENTIAL SCANNING CALORIM...
- Author(s) : WAKAMATU T., SATO Y.
- Date : 1979
- Languages : Japanese
- Source: Nippon Nogei Kagakukaishi - vol. 53 - n. 12
View record
-
Thermomechanical properties of frozen sucrose s...
- Author(s) : LE MESTE M., HUANG V.
- Date : 1992/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 5
View record
-
A neural network correlation for the variation ...
- Author(s) : BOUCHARD C., GRANDJEAN B. P. A.
- Date : 1995
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 28 - n. 1
View record
-
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
View record
-
The effect of certain factors on the glass tran...
- Author(s) : LIU B., HUA Z.
- Date : 1998/04/21
- Languages : English
- Source: Cryogenics and refrigeration. Proceedings of ICCR '98.
View record