Influence of molecular weight on enthalpy relaxation and fragility of amorphous carbohydrates

Carbohydrate Polymers

Volumn 88, Issue 1, 2012, Pages 223-231

  Syamaladevi, Roopesh M ^a   Barbosa Cánovas, Gustavo V ^a   Schmidt, Shelly J ^b   Sablani, Shyam S ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Glass transition temperature; KWW model; Modulated differential scanning calorimetry; Physical aging; X ray diffraction

Indexed keywords

ENCAPSULANTS; ENTHALPY RELAXATION; FOOD INGREDIENTS; FRAGILITY INDEX; MALTOTRIOSE; MODULATED DIFFERENTIAL SCANNING CALORIMETRY; NON-EXPONENTIAL BEHAVIOR; PHYSICAL AGING; RELAXATION TIME CONSTANT; SEGMENTAL MOBILITY;

CARBOHYDRATES; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FOOD STORAGE; GLASS; GLUCOSE; MALTOSE; MOLECULAR WEIGHT; OLIGOMERS; OLIGOSACCHARIDES; RELAXATION TIME; TEMPERATURE; X RAY DIFFRACTION;

GLASS TRANSITION;

EID: 84855990287     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2011.11.088     Document Type: Article

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