163 related articles for article (PubMed ID: 16248556)
1. Physical aging of starch, maltodextrin, and maltose.
Noel TR; Parker R; Brownsey GJ; Farhat IA; MacNaughtan W; Ring SG
J Agric Food Chem; 2005 Nov; 53(22):8580-5. PubMed ID: 16248556
[TBL] [Abstract][Full Text] [Related]
2. Structural relaxation and physical ageing of starchy materials.
Lourdin D; Colonna P; Brownsey GJ; Noel TR; Ring SG
Carbohydr Res; 2002 Apr; 337(9):827-33. PubMed ID: 11996836
[TBL] [Abstract][Full Text] [Related]
3. Volumetric behaviour of maltose-water, maltose-glycerol and starch-sorbitol-water systems mixtures in relation to structural relaxation.
Lourdin D; Colonna P; Ring SG
Carbohydr Res; 2003 Nov; 338(24):2883-7. PubMed ID: 14667709
[TBL] [Abstract][Full Text] [Related]
4. Influence of sucrose and water content on molecular mobility in starch-based glasses as assessed through structure and secondary relaxation.
Poirier-Brulez F; Roudaut G; Champion D; Tanguy M; Simatos D
Biopolymers; 2006 Feb; 81(2):63-73. PubMed ID: 16127661
[TBL] [Abstract][Full Text] [Related]
5. Glass transition and enthalpy relaxation of amorphous lactose glass.
Haque MK; Kawai K; Suzuki T
Carbohydr Res; 2006 Aug; 341(11):1884-9. PubMed ID: 16709405
[TBL] [Abstract][Full Text] [Related]
6. Diffusion of short chain alcohols from amorphous maltose-water mixtures above and below their glass transition temperature.
Gunning YM; Parker R; Ring SG
Carbohydr Res; 2000 Nov; 329(2):377-85. PubMed ID: 11117321
[TBL] [Abstract][Full Text] [Related]
7. Glassy crystalline state and water sorption of alkyl maltosides.
Kocherbitov V; Söderman O
Langmuir; 2004 Apr; 20(8):3056-61. PubMed ID: 15875829
[TBL] [Abstract][Full Text] [Related]
8. Glass transitions and physical aging of cassava starch - corn oil blends.
Pérez A; Sandoval AJ; Cova A; Müller AJ
Carbohydr Polym; 2014 May; 105():244-52. PubMed ID: 24708977
[TBL] [Abstract][Full Text] [Related]
9. The amorphous state of spray-dried maltodextrin: sub-sub-Tg enthalpy relaxation and impact of temperature and water annealing.
Descamps N; Palzer S; Zuercher U
Carbohydr Res; 2009 Jan; 344(1):85-90. PubMed ID: 18977472
[TBL] [Abstract][Full Text] [Related]
10. The effect of thermal history on the maillard reaction in a glassy matrix.
Hill SA; Macnaughtan W; Farhat IA; Noel TR; Parker R; Ring SG; Whitcombe MJ
J Agric Food Chem; 2005 Dec; 53(26):10213-8. PubMed ID: 16366717
[TBL] [Abstract][Full Text] [Related]
11. Mechanical α-relaxations and stickiness of milk solids/maltodextrin systems around glass transition.
Silalai N; Roos YH
J Sci Food Agric; 2011 Nov; 91(14):2529-36. PubMed ID: 21445896
[TBL] [Abstract][Full Text] [Related]
12. Enthalpy relaxation of gelatin in the glassy state.
Badii F; MacNaughtan W; Farhat IA
Int J Biol Macromol; 2005 Sep; 36(4):263-9. PubMed ID: 16085307
[TBL] [Abstract][Full Text] [Related]
13. Evaluation of glassy-state dynamics from the width of the glass transition: results from theoretical simulation of differential scanning calorimetry and comparisons with experiment.
Pikal MJ; Chang LL; Tang XC
J Pharm Sci; 2004 Apr; 93(4):981-94. PubMed ID: 14999734
[TBL] [Abstract][Full Text] [Related]
14. Hydration and the phase diagram of acid hydrolyzed potato starch.
Carlstedt J; Wojtasz J; Fyhr P; Kocherbitov V
Carbohydr Polym; 2014 Nov; 112():569-77. PubMed ID: 25129783
[TBL] [Abstract][Full Text] [Related]
15. Comparative investigation by two analytical approaches of enthalpy relaxation for glassy glucose, sucrose, maltose, and trehalose.
Kawai K; Hagiwara T; Takai R; Suzuki T
Pharm Res; 2005 Mar; 22(3):490-5. PubMed ID: 15835755
[TBL] [Abstract][Full Text] [Related]
16. Heat capacity in the glass transition range modeled on the basis of heterogeneous dynamics.
Richert R
J Chem Phys; 2011 Apr; 134(14):144501. PubMed ID: 21495758
[TBL] [Abstract][Full Text] [Related]
17. Glass transition and enthalpy relaxation of amorphous food saccharides: a review.
Liu Y; Bhandari B; Zhou W
J Agric Food Chem; 2006 Aug; 54(16):5701-17. PubMed ID: 16881667
[TBL] [Abstract][Full Text] [Related]
18. Stability prediction of amorphous benzodiazepines by calculation of the mean relaxation time constant using the Williams-Watts decay function.
Van den Mooter G; Augustijns P; Kinget R
Eur J Pharm Biopharm; 1999 Jul; 48(1):43-8. PubMed ID: 10477327
[TBL] [Abstract][Full Text] [Related]
19. Effect of molecular structure and water content on the dielectric relaxation behaviour of amorphous low molecular weight carbohydrates above and below their glass transition.
Noel TR; Parker R; Ring SG
Carbohydr Res; 2000 Dec; 329(4):839-45. PubMed ID: 11125826
[TBL] [Abstract][Full Text] [Related]
20. Spatial glass transition temperature variations in polymer glass: application to a maltodextrin-water system.
van Sleeuwen RM; Zhang S; Normand V
Biomacromolecules; 2012 Mar; 13(3):787-97. PubMed ID: 22268547
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
