2004
DOI: 10.1016/j.carbpol.2003.07.008
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Effect of sugars and sugar alcohols on freezing behavior of corn starch gel as monitored by time domain 1H NMR spectroscopy

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Cited by 28 publications
(13 citation statements)
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“…3a and 3b show nearly constant values below 40°C (marked as r) and a sharp increase followed by a peak at 150°C (marked as j). Similar behavior of nearly constant value below critical temperature and sharp increase with another constant region were reported in the (23) 173 (25) 216 (31) Loss modulus spectra (E′′ versus T)…”
Section: Td-nmrsupporting
confidence: 77%
“…3a and 3b show nearly constant values below 40°C (marked as r) and a sharp increase followed by a peak at 150°C (marked as j). Similar behavior of nearly constant value below critical temperature and sharp increase with another constant region were reported in the (23) 173 (25) 216 (31) Loss modulus spectra (E′′ versus T)…”
Section: Td-nmrsupporting
confidence: 77%
“…By assuming discrete multi-exponential behavior of the data. Coefficients are extracted using nonlinear fitting models, and the coefficients can be used in prediction models [49-52]. …”
Section: Introductionmentioning
confidence: 99%
“…Dotychczas pomiary z zastosowaniem niskiej rozdzielczości 1 H NMR stosowano głównie w celu określania stabilności żeli skrobiowych na zamrażanie i rozmrażanie [22,26] lub pomiarów czasu relaksacji spin-sieć (T 1 ) oraz spin-spin (T 2 ) w trakcie kleikowania i żelowania układów skrobi pszennej [14] oraz ziemniaczanej z dodatkiem NHP [1].…”
Section: Jądrowy Rezonans Magnetyczny (Nmr)unclassified