Journal ArticleDOI
Volumetric interpretation of viscosity for concentrated and dilute sugar solutions
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This article is published in The Journal of Physical Chemistry.The article was published on 1981-10-01. It has received 147 citations till now. The article focuses on the topics: Relative viscosity & Viscosity.read more
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Characteristics and Significance of the Amorphous State in Pharmaceutical Systems
Bruno C. Hancock,George Zografi +1 more
TL;DR: The amorphous state is critical in determining the solid-state physical and chemical properties of many pharmaceutical dosage forms and some of the most common methods that can be used to measure them are described.
Journal ArticleDOI
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.
Journal ArticleDOI
A healable supramolecular polymer blend based on aromatic π-π stacking and hydrogen-bonding interactions
Stefano Burattini,Barnaby W. Greenland,Daniel Hermida Merino,Wengui Weng,Jonathan E. Seppala,Howard M. Colquhoun,Wayne Hayes,Michael E. Mackay,Ian W. Hamley,Stuart J. Rowan +9 more
TL;DR: Variable-temperature SAXS analysis shows that the healable polymeric blend has a nanophase-separated morphology and that the X-ray contrast between the two types of domain increases with increasing temperature, a feature that is repeatable over several heating and cooling cycles.
Journal ArticleDOI
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.
Journal ArticleDOI
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.
Related Papers (5)
Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety
Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models
Yrjö H. Roos,Marcus Karel +1 more