Peter J. Lillford

TL;DR: In this paper, the glass transition in amorphous amylopectin derived from waxy maize starch, and containing between 10 and 22% water, has been studied using differential scanning calorimetry, dynamic mechanical thermal analysis, the Instron texturometer and nuclear magnetic resonance (both pulsed and solid state NMR).

TL;DR: The marked dependence on concentration in the "semi-dilute" region was similar to that for other stiff neutral polysaccharide systems, ascribed to "hyper-entanglements", and it is suggested that these may have arisen through a tenuous alignment of stiffened chains.

TL;DR: In this article, the authors investigated the second-order transition in the differential scanning calorimetry (DSC) thermogram for sucrose and glycerol solutions as a function of moisture content.

TL;DR: In this paper, the glass transition temperatures for dilute and concentrated fructose-water solutions have been determined by differential scanning calorimetry, and the supplemented phase diagram is presented, and from this, the glass-transition temperature (T′ g and concentration (C′ g of the maximally freeze-concentrated glass) were determined and found to differ significantly for the latter and slightly for the former, from recently published values.

TL;DR: In this paper, it was shown that it is necessary to invoke a minimum of four proton species to explain the 1H relaxation of agarose gels: these are bulk water, bound water, a very tightly bound water species, and nonexchangeable polysaccharide protons.