Studies on electrolyte-nonelectrolyte interactions: Viscosity behavior of alkali halides aqueous sucrose solutions

Steady-shear flow of semidilute guar gum solutions with sucrose, glucose and sodium chloride at different temperatures

“…On the other hand, the addition of salts to sugar solutions modifies the carbohydrate-water interactions (Seuvre and Mathlouthi, 2009). Particularly, Visnhu and Misra (1977) suggested an increase of the organisation of the water molecules with sodium salts in aqueous solutions of sucrose. In view of these results, the study of such more complex mixtures (hydrocolloid-sugar-salt) turns interesting for many applications in food formulation.…”