Effect of molecular structure and water content on the dielectric relaxation behaviour of amorphous low molecular weight carbohydrates above and below their glass transition

Carbohydrate Research

Volumn 329, Issue 4, 2000, Pages 839-845

  Noel, Timothy R ^a   Parker, Roger ^a   Ring, Stephen G ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Dielectric relaxation; Glass transition; Mixtures; Water

Indexed keywords

GLUCOSE; MALTOSE; MALTOTRIOSE; MANNOSE; RHAMNOSE; SORBITOL;

ARTICLE; CARBOHYDRATE ANALYSIS; CHEMICAL STRUCTURE; DIELECTRIC CONSTANT; LIQUID; MOLECULAR DYNAMICS; MOLECULAR WEIGHT; PHASE TRANSITION; PRIORITY JOURNAL; TEMPERATURE; WATER CONTENT;

CALORIMETRY, DIFFERENTIAL SCANNING; CARBOHYDRATES; STEREOISOMERISM; TEMPERATURE; THERMODYNAMICS; WATER;

EID: 0034531429     PISSN: 00086215     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0008-6215(00)00227-5     Document Type: Article

References (29)