Analysis of hydration parameter for sugars determined from viscosity and its relationship with solution parameters

Food Chemistry

Volumn 190, Issue , 2016, Pages 594-598

  Sato, Yukinori ^a   Miyawaki, Osato ^b  

^a KITAMI INSTITUTE OF TECHNOLOGY   (Japan)

^b ISHIKAWA PREFECTURAL UNIVERSITY   (Japan)

Author keywords

Hydration parameter; Partial molar volume; Sugar; Viscosity B coefficient; Water structure

Indexed keywords

ACTIVATION ENERGY; ARRHENIUS PLOTS; METABOLISM; SUGARS; TEMPERATURE DISTRIBUTION; UREA; VISCOSITY; VOLUME MEASUREMENT;

HYDRATION PARAMETERS; PARTIAL MOLAR VOLUME; SOLUTE-SOLVENT INTERACTION; SOLUTION PARAMETERS; STRUCTURE BREAKING EFFECT; TEMPERATURE DEPENDENCE; VISCOSITY B COEFFICIENTS; WATER STRUCTURE;

HYDRATION;

CARBOHYDRATE; DISACCHARIDE; SOLVENT; SUGAR; UREA; WATER; SOLUTION AND SOLUBILITY;

AQUEOUS SOLUTION; ARTICLE; CHEMICAL STRUCTURE; HYDRATION; MOLECULAR WEIGHT; SOLUTE; TEMPERATURE DEPENDENCE; VISCOSITY; WATER STRUCTURE; CHEMISTRY; SOLUTION AND SOLUBILITY;

CARBOHYDRATES; SOLUTIONS; SOLVENTS; VISCOSITY;

EID: 84930960585     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.05.119     Document Type: Article

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