Journal ArticleDOI
Melting and glass transitions of low molecular weight carbohydrates
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TLDR
In this article, the glass transition temperatures at various water contents (Tg) and in maximally freeze-concentrated solutions (T′g), fusion temperatures (melting points, Tf), and heats of fusion (ΔHf) were determined for pentoses, hexoses, disaccharides, and alditols, using differential scanning calorimetry.About:
This article is published in Carbohydrate Research.The article was published on 1993-01-15. It has received 565 citations till now. The article focuses on the topics: Differential scanning calorimetry & Melting point.read more
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Lyophilization and development of solid protein pharmaceuticals
TL;DR: Four interrelated topics are discussed: lyophilization and its denaturation stresses, cryo- and lyo-protection of proteins by excipients, design of a robust lyophILization cycle, and with emphasis, instability, stabilization, and formulation of solid protein pharmaceuticals.
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Effect of trehalose on protein structure
Nishant Kumar Jain,Ipsita Roy +1 more
TL;DR: This review aims to highlight the changing perception of the role of trehalose over the last 10 years and to propose common mechanisms that may be involved in all the myriad ways in whichtrehalose stabilizes protein structures.
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Is trehalose special for preserving dry biomaterials
TL;DR: A state diagram for trehalose glass is presented and it is suggested that the efficacy of this sugar for stabilization may be related to its higher glass transition temperatures at all water contents, which are higher than ambient temperatures.
Journal ArticleDOI
Solubility parameters as predictors of miscibility in solid dispersions
TL;DR: It was concluded that Hildebrand parameters give an indication of possible incompatibilities between drugs and carriers in solid dispersions, but that the use of partial solubility parameters may provide a more accurate prediction of interactions in and between materials and could provide more accurate indications of potential incomp atibilities.
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Implication of glass transition for the drying and stability of dried foods
Bhesh Bhandari,Tony Howes +1 more
TL;DR: In this article, the importance of T-g in relation to drying process and dried foods is discussed, which results in an increased rate of physicochemical changes in dried products, such as sticking, collapse, caking, agglomeration, crystallization, loss of volatiles, browning and oxidation.
References
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The Nature of the Glassy State and the Behavior of Liquids at Low Temperatures.
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Ideal copolymers and the second-order transitions of synthetic rubbers. i. non-crystalline copolymers
Manfred Gordon,James S. Taylor +1 more
TL;DR: In this article, the second-order transition temperature of binary copolymers is derived from the two secondorder transition temperatures of the pure polymers and their coefficients of expansion in the glassy and rubbery states.
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Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety
TL;DR: The effects of water, as a near-universal solvent and plasticizer, on the behavior of polymeric (as well as oligomeric and monomeric) food materials and systems, are reviewed, with emphasis on the impact of water content (in terms of increasing system mobility and eventual water "availability") on food quality, safety, stability, and technological performance.
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The glass–liquid transition of hyperquenched water
TL;DR: In this article, the results of a calorimetric study of the glassy state of water obtained by rapid cooling or by hyperquenching, demonstrate the reversibility of its glass-liquid transition in the temperature range 113-148 K, and consider the implication to our understanding of its other non-crystalline solid forms.
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Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models
Yrjö H. Roos,Marcus Karel +1 more
TL;DR: In this paper, dehydrated sugar solutions were used as models of thermal behavior of amorphous foods, and of the effect of temperature, moisture content and time on physical state of such foods.
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Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety
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