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Influence of molecular weight on enthalpy relaxation and fragility of amorphous carbohydrates
Download2012-01-01
Syamaladevi, Roopesh M., Barbosa-Cánovas, Gustavo V., Schmidt, Shelly J., Sablani, Shyam S.
Enthalpy relaxation and fragility of selected carbohydrates were correlated with their molecular weight. Anhydrous glucose and its oligomers (i.e. maltose and maltotriose) were selected to represent amorphous carbohydrates with increasing molecular weight. The enthalpy relaxation behavior of...
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