| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 605711 | Food Hydrocolloids | 2006 | 6 Pages |
Abstract
A method for the calculation of the glass transition temperatures of mono- and disaccharides (Tgs), taking into account their tautomerism is proposed. The influence of kinetic factors on Tg′ is considered, and the expressions obtained can be used to account for these influences on Tg′.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Yu. I. Matveev,