Phosphorescence Probes of the Glassy State in Amorphous Sucrose

Biotechnology Progress

Volumn 11, Issue 5, 1995, Pages 540-544

  Shahs, Naina K ^a,b   Ludescher, Richard D ^a  

^a RUTGERS UNIVERSITY   (United States)

^b RUTGERS ROBERT WOOD JOHNSON MEDICAL SCHOOL   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0001366005     PISSN: 87567938     EISSN: 15206033     Source Type: Journal    
DOI: 10.1021/bp00035a007     Document Type: Article

References (22)

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2. A note on the phosphorescence of proteins
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4. Macromolecules
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6. The interaction of serum and arterial lipoproteins with elastin of the arterial intima and its role in the lipid accumulation in atherosclerotic plaques
7. DCS of plant cell walls
8. Glass transitions in low moisture foods
9. Phase transitions and transformations
10. DSC study of phase transitions affecting the quality of dehydrated materials
11. Plasticizing effect of water on thermal behavior and crystallization of amorphous food models
12. Phase transitions of amorphous sucrose and frozen sucrose solutions
13. Room temperature phosphorescence and the dynamic aspects of protein structure
14. Influence of hydration of the internal dynamics of hen egg white lysozyme in the dry state
15. Glass transitions and water‐food structure interactions
16. Photochemistry of Ketone Polymers. XI. Phosphorescence as a Probe of Subgroup Motion in Polymers at Low Temperatures
17. The indole nucleus triplet–state lifetime and its dependence on solvent microviscosity
18. The glassy state in corn embryos