کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10603529 | 982483 | 2005 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of dextran, pullulan and gum arabic on the physical properties of frozen sucrose solutions
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Influence of dextran, pullulan and gum arabic on the physical properties of frozen sucrose solutions Influence of dextran, pullulan and gum arabic on the physical properties of frozen sucrose solutions](/preview/png/10603529.png)
چکیده انگلیسی
With 1% of polysaccharide, neither the structure nor the molecular weight of polysaccharide had an influence on the viscosity. However, with 10% of polysaccharide, pullulan was the only polysaccharide that increased the viscosity of the sucrose solution. Viscoelastic behavior (characterized by storage moduli Gâ², loss moduli Gâ³ and loss angle δ) of sucrose solutions was not modified by the presence of dextran, gum arabic or pullulan. These results were confirmed by differential scanning calorimetry (DSC).
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 59, Issue 1, 3 January 2005, Pages 83-91
Journal: Carbohydrate Polymers - Volume 59, Issue 1, 3 January 2005, Pages 83-91
نویسندگان
Elizabeth Contreras Lopez, Dominique Champion, Geneviève Blond, Martine Le Meste,