Pure and Applied Chemistry

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• Saavedra-Leos M.Z., Leyva-Porras C., Martínez-Guerra E., Pérez-García S.A., Aguilar-Martínez J.A., Álvarez-Salas C.: Physical properties of inulin and inulin–orange juice: Physical characterization and technological application. Carbohydrate Polymers 2014, 105, 10. <http://dx.doi.org/10.1016/j.carbpol.2013.12.079>
• Ghorab Mohamed K., Marrs Krystin, Taylor Lynne S., Mauer Lisa J.: Water–solid interactions between amorphous maltodextrins and crystalline sodium chloride. Food Chemistry 2014, 144, 26. <http://dx.doi.org/10.1016/j.foodchem.2013.02.123>
• Kweon Meera, Slade Louise, Levine Harry, Gannon Diane: Cookie- Versus Cracker-Baking—What's the Difference? Flour Functionality Requirements Explored by SRC and Alveography. Critical Reviews in Food Science and Nutrition 2014, 54, 115. <http://dx.doi.org/10.1080/10408398.2011.578469>
• Magoń A., Pyda M.: Apparent heat capacity measurements and thermodynamic functions of d(−)-fructose by standard and temperature-modulated calorimetry. The Journal of Chemical Thermodynamics 2013, 56, 67. <http://dx.doi.org/10.1016/j.jct.2012.07.003>
• Vásquez Corina, Díaz-Calderón Paulo, Enrione Javier, Matiacevich Silvia: State diagram, sorption isotherm and color of blueberries as a function of water content. Thermochimica Acta 2013, 570, 8. <http://dx.doi.org/10.1016/j.tca.2013.07.029>
• Wilderjans Edith, Luyts Annelies, Brijs Kristof, Delcour Jan A.: Ingredient functionality in batter type cake making. Trends in Food Science & Technology 2013, 30, 6. <http://dx.doi.org/10.1016/j.tifs.2013.01.001>
• Imamura Koreyoshi, Kagotani Ryo, Nomura Mayo, Kinugawa Kohshi, Nakanishi Kazuhiro: Heterogeneity of the state and functionality of water molecules sorbed in an amorphous sugar matrix. Carbohydrates Research 2012, 351, 108. <http://dx.doi.org/10.1016/j.carres.2011.12.021>
• van der Sman R.G.M.: Soft matter approaches to food structuring. Advances in Colloid and Interface Science 2012, 176-177, 18. <http://dx.doi.org/10.1016/j.cis.2012.04.002>
• Rahman Mohammad Shafiur: Applications of macro–micro region concept in the state diagram and critical temperature concepts in determining the food stability. Food Chemistry 2012, 132, 1679. <http://dx.doi.org/10.1016/j.foodchem.2011.09.092>
• Imamura Koreyoshi, Kinugawa Kohshi, Kagotani Ryo, Nomura Mayo, Nakanishi Kazuhiro: Impact of compression, physical aging, and freezing rate on the crystallization characteristics of an amorphous sugar matrix. Journal of Food Engineering 2012, 112, 313. <http://dx.doi.org/10.1016/j.jfoodeng.2012.05.004>
• Lienhard Daniel M., Bones David L., Zuend Andreas, Krieger Ulrich K., Reid Jonathan P., Peter Thomas: Measurements of Thermodynamic and Optical Properties of Selected Aqueous Organic and Organic–Inorganic Mixtures of Atmospheric Relevance. J. Phys. Chem. A 2012, 116, 9954. <http://dx.doi.org/10.1021/jp3055872>
• Zhou Hongying, Wang Jianhua, Li Jinli, Fang Xinsheng, Sun Yinshi: Pasting properties of Angelica dahurica starches in the presence of NaCl, Na2CO3, NaOH, glucose, fructose and sucrose. Starch/Stärke 2011, 63, 323. <http://dx.doi.org/10.1002/star.201000129>
• Rahman Mohammad Shafiur, Senadeera Wijitha, Al-Alawi Ahmed, Truong Tuyen, Bhandari Bhesh, Al-Saidi Ghalib: Thermal Transition Properties of Spaghetti Measured by Differential Scanning Calorimetry (DSC) and Thermal Mechanical Compression Test (TMCT). Food Bioprocess Tech 2011, 4, 1422. <http://dx.doi.org/10.1007/s11947-009-0258-z>
• Imamura Koreyoshi, Kagotani Ryo, Nomura Mayo, Tanaka Kazuhiro, Kinugawa Kohshi, Nakanishi Kazuhiro: Influence of compression on water sorption, glass transition, and enthalpy relaxation behavior of freeze-dried amorphous sugar matrices. Int J of Pharmaceutics 2011, 408, 76. <http://dx.doi.org/10.1016/j.ijpharm.2011.01.052>
• Matuda T.G., Pessôa Filho P.A., Tadini C.C.: Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures. Journal of Cereal Science 2011, 53, 126. <http://dx.doi.org/10.1016/j.jcs.2010.11.002>
• Guessasma S., Chaunier L., Della Valle G., Lourdin D.: Mechanical modelling of cereal solid foods. Trends in Food Science & Technology 2011, 22, 142. <http://dx.doi.org/10.1016/j.tifs.2011.01.005>
• Kweon Meera, Slade Louise, Levine Harry: Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat-Based Food Processes and in Wheat Breeding—A Review. Journal of Cereal Chemistry 2011, 88, 537. <http://dx.doi.org/10.1094/CCHEM-07-11-0092>
• Imamura Koreyoshi, Yokoyama Toru, Fukushima Atsushi, Kinuhata Mitsunori, Nakanishi Kazuhiro: Water sorption, glass transition, and protein-stabilizing behavior of an amorphous sucrose matrix combined with various materials. J Pharm Sci 2010, 99, 4669. <http://dx.doi.org/10.1002/jps.22162>
• Sablani Shyam S., Syamaladevi Roopesh M., Swanson Barry G.: A Review of Methods, Data and Applications of State Diagrams of Food Systems. Food Eng Rev 2010, 2, 168. <http://dx.doi.org/10.1007/s12393-010-9020-6>
• Pinto Susana S., Diogo Hermínio P., Nunes Teresa G., Moura Ramos Joaquim J.: Molecular mobility studies on the amorphous state of disaccharides. I—thermally stimulated currents and differential scanning calorimetry. Carbohydrates Research 2010, 345, 1802. <http://dx.doi.org/10.1016/j.carres.2010.05.023>
• Rahman Mohammad Shafiur: Food stability determination by macro–micro region concept in the state diagram and by defining a critical temperature. Food Engineering 2010, 99, 402. <http://dx.doi.org/10.1016/j.jfoodeng.2009.07.011>
• Rahman Mohammad Shafiur, Al-Saidi Ghalib Said: Thermal Relaxation of Gelatin and Date Flesh Measured by Isothermal Condition in Differential Scanning Calorimetry (DSC) and its Relation to the Structural and Mechanical Glass Transition. Int J Food Prop 2010, 13, 931. <http://dx.doi.org/10.1080/10942912.2010.489210>
• Shinyashiki Naoki, Asano Megumi, Shimomura Mayumi, Sudo Seiichi, Kita Rio, Yagihara Shin: Dynamics of Polymer and Glass Transition in Partially Crystallized Polymer Solution Studied by Dielectric Spectroscopy. Journal of Biomaterials Science, Polymer Edition 2010, 21, 1937. <http://dx.doi.org/10.1163/092050610X497278>
• Angell C. Austen, Auffret Tony, Levine Harry, Buera M. Pilar, Reid David S., Roos Yrjö H., Slade Louise, Corti Horacio R.: Empirical and theoretical models of equilibrium and non-equilibrium transition temperatures of supplemented phase diagrams in aqueous systems (IUPAC Technical Report). Pure and App Chemis 2010, 1. <http://dx.doi.org/10.1351/PAC-REP-09-10-24>
• Descamps Nicolas, Palzer Stefan, Zuercher Ulrich: The amorphous state of spray-dried maltodextrin: sub–sub-Tg enthalpy relaxation and impact of temperature and water annealing. Carbohydrates Research 2009, 344, 85. <http://dx.doi.org/10.1016/j.carres.2008.06.033>
• Rahman Mohammad Shafiur, Al-Belushi Ruqaya Moosa, Guizani Nejib, Al-Saidi Ghalib Said, Soussi Bassam: Fat oxidation in freeze-dried grouper during storage at different temperatures and moisture contents. Food Chem 2009, 114, 1257. <http://dx.doi.org/10.1016/j.foodchem.2008.11.002>
• Sunooj K.V., Radhakrishna K., George Johnsy, Bawa A.S.: Factors influencing the calorimetric determination of glass transition temperature in foods: A case study using chicken and mutton. Journal Food Engineering 2009, 91, 347. <http://dx.doi.org/10.1016/j.jfoodeng.2008.09.014>
• Rahman Mohammad Shafiur: Food Stability Beyond Water Activity and Glass Transtion: Macro-Micro Region Concept in the State Diagram. Int J Food Prop 2009, 12, 726. <http://dx.doi.org/10.1080/10942910802628107>
• Kweon Meera, Slade Louise, Levine Harry: Effect of Sodium Chloride on Glassy and Crystalline Melting Transitions of Wheat Starch Treated with High Hydrostatic Pressure: Prediction of Solute-induced Barostability from Nonmonotonic Solute-induced Thermostability. Starch/Stärke 2008, 60, 127. <http://dx.doi.org/10.1002/star.200700669>
• Amorij J-P., Huckriede A., Wilschut J., Frijlink H. W., Hinrichs W. L. J.: Development of Stable Influenza Vaccine Powder Formulations: Challenges and Possibilities. Pharmaceutical Research (Dordrecht) 2008, 25, 1256. <http://dx.doi.org/10.1007/s11095-008-9559-6>
• Longinotti M. Paula, Corti Horacio R., Pablo Juan J. de: Secondary relaxations in supercooled and glassy sucrose–borate aqueous solutions. Carbohydrates Research 2008, 343, 2650. <http://dx.doi.org/10.1016/j.carres.2008.08.003>
• Kanno H., Miyata K., Hayakawa S., Kajiwara K.: Vitrification of emulsified dilute aqueous sucrose solutions at high pressures. chem phys letts 2008, 466, 152. <http://dx.doi.org/10.1016/j.cplett.2008.10.050>
• Zhou Yibin, Wang Dongfeng, Zhang Li, Du Xianfeng, Zhou Xiaoling: Effect of polysaccharides on gelatinization and retrogradation of wheat starch. Food Hydrocoll 2008, 22, 505. <http://dx.doi.org/10.1016/j.foodhyd.2007.01.010>
• Sakurai M., Furuki T., Akao K.-i., Tanaka D., Nakahara Y., Kikawada T., Watanabe M., Okuda T.: Vitrification is essential for anhydrobiosis in an African chironomid, Polypedilum vanderplanki. Proceedings of the National Academy of Sciences 2008, 105, 5093. <http://dx.doi.org/10.1073/pnas.0706197105>
• Pareyt Bram, Delcour Jan A.: The Role of Wheat Flour Constituents, Sugar, and Fat in Low Moisture Cereal Based Products: A Review on Sugar-Snap Cookies. Crit Rev Food Sci Nutr 2008, 48, 824. <http://dx.doi.org/10.1080/10408390701719223>
• Whelan Anthony P., Regand Alejandra, Vega Cesar, Kerry Joseph P., Goff H. Douglas.: Effect of trehalose on the glass transition and ice crystal growth in ice cream. Int J Food Sci Tech 2008, 43, 510. <http://dx.doi.org/10.1111/j.1365-2621.2006.01484.x>
• Gunaratne Anil, Ranaweera Somathilaka, Corke Harold: Thermal, pasting, and gelling properties of wheat and potato starches in the presence of sucrose, glucose, glycerol, and hydroxypropyl β-cyclodextrin. Carbohyd Polymers 2007, 70, 112. <http://dx.doi.org/10.1016/j.carbpol.2007.03.011>
• Rahman Mohammad Shafiur, Al-Marhubi Insaaf Mohd, Al-Mahrouqi Abdullah: Measurement of glass transition temperature by mechanical (DMTA), thermal (DSC and MDSC), water diffusion and density methods: A comparison study. chem phys letts 2007, 440, 372. <http://dx.doi.org/10.1016/j.cplett.2007.04.067>
• de Jonge Jørgen, Amorij Jean-Pierre, Hinrichs Wouter L.J., Wilschut Jan, Huckriede Anke, Frijlink Henderik W.: Inulin sugar glasses preserve the structural integrity and biological activity of influenza virosomes during freeze-drying and storage. Eur J Pharmaceutical Sci 2007, 32, 33. <http://dx.doi.org/10.1016/j.ejps.2007.05.112>
• Govindarajan Ramprakash, Chatterjee Koustuv, Gatlin Larry, Suryanarayanan Raj, Shalaev Evgenyi Y.: Impact of freeze-drying on ionization of sulfonephthalein probe molecules in trehalose–citrate systems. J Pharm Sci 2006, 95, 1498. <http://dx.doi.org/10.1002/jps.20620>
• Schawe J.E.K.: A quantitative DSC analysis of the metastable phase behavior of the sucrose–water system. Thermochimica 2006, 451, 115. <http://dx.doi.org/10.1016/j.tca.2006.09.015>
• Rahman Mohammad Shafiur: State diagram of foods: Its potential use in food processing and product stability. Trends in Food Science and Technology 2006, 17, 129. <http://dx.doi.org/10.1016/j.tifs.2005.09.009>
• D'Cruz Noel M., Bell Leonard N.: Thermal Unfolding of Gelatin in Solids as Affected by the Glass Transition. J Fd Sci 2006, 70, E64. <http://dx.doi.org/10.1111/j.1365-2621.2005.tb07092.x>
• Patist Alex, Zoerb Hans: Preservation mechanisms of trehalose in food and biosystems. Colloids Surface B 2005, 40, 107. <http://dx.doi.org/10.1016/j.colsurfb.2004.05.003>
• Jansson H., Huldt C., Bergman R., Swenson J.: Dynamics of water in strawberry and red onion as studied by dielectric spectroscopy. Phys Rev E 2005, 71, 011901. <http://dx.doi.org/10.1103/PhysRevE.71.011901>
• Hurtta Minna, Pitkänen Ilkka, Knuutinen Juha: Melting behaviour of d-sucrose, d-glucose and d-fructose. Carbohydrates Research 2004, 339, 2267. <http://dx.doi.org/10.1016/j.carres.2004.06.022>
• Baek M.H, Yoo B, Lim S.-T: Effects of sugars and sugar alcohols on thermal transition and cold stability of corn starch gel. Food Hydrocoll 2004, 18, 133. <http://dx.doi.org/10.1016/S0268-005X(03)00058-4>
• Truong Vinh, Bhandari Bhesh R., Howes Tony, Adhikari Benu: Glass transition behaviour of fructose. Int J Food Sci Tech 2004, 39, 569. <http://dx.doi.org/10.1111/j.1365-2621.2004.00817.x>
• LABUZA THEODORE P., LABUZA PETER S.: INFLUENCE OF TEMPERATURE AND RELATIVE HUMIDITY ON THE PHYSICAL STATES OF COTTON CANDY : EFFECT OF PERCENTAGE RH ON COTTON CANDY PHYSICAL STATES. J Food Processing Preservation 2004, 28, 274. <http://dx.doi.org/10.1111/j.1745-4549.2004.24041.x>
• Laaksonen T.J., Roos Y.H.: Water Sorption and Dielectric Relaxations of Wheat Dough (Containing Sucrose, NaCl, and their Mixtures). Journal of Cereal Science 2003, 37, 319. <http://dx.doi.org/10.1006/jcrs.2002.0506>
• Ribeiro C, Zimeri J.E, Yildiz E, Kokini J.L: Estimation of effective diffusivities and glass transition temperature of polydextrose as a function of moisture content. Carbohyd Polymers 2003, 51, 273. <http://dx.doi.org/10.1016/S0144-8617(02)00182-0>
• Krüger Alejandra, Ferrero Cristina, Zaritzky Noemi E: Modelling corn starch swelling in batch systems: effect of sucrose and hydrocolloids. Food Engineering 2003, 58, 125. <http://dx.doi.org/10.1016/S0260-8774(02)00337-0>
• Gradinaru G., Biliaderis C.G., Kallithraka S., Kefalas P., Garcia-Viguera C.: Thermal stability of Hibiscus sabdariffa L. anthocyanins in solution and in solid state: effects of copigmentation and glass transition. Food Chem 2003, 83, 423. <http://dx.doi.org/10.1016/S0308-8146(03)00125-0>
• Bot Arjen: Differential Scanning Calorimetric Study on the Effects of Frozen Storage on Gluten and Dough. Cereal Chem 2003, 80, 366. <http://dx.doi.org/10.1094/CCHEM.2003.80.4.366>
• Rahman M.Shafiur, Guizani Nejib, Al-Khaseibi Mohammed, Ali Al-Hinai Salim, Al-Maskri Salha Saleh, Al-Hamhami Khalid: Analysis of cooling curve to determine the end point of freezing. Food Hydrocoll 2002, 16, 653. <http://dx.doi.org/10.1016/S0268-005X(02)00031-0>
• Gropper Maoz, Moraru Carmen I., Kokini Jozef L.: Effect of Specific Mechanical Energy on Properties of Extruded Protein-Starch Mixtures. Cereal Chem 2002, 79, 429. <http://dx.doi.org/10.1094/CCHEM.2002.79.3.429>
• Meste M. Le, Champion D., Roudaut G., Blond G., Simatos D.: Glass Transition and Food Technology: A Critical Appraisal. J Fd Sci 2002, 67, 2444. <http://dx.doi.org/10.1111/j.1365-2621.2002.tb08758.x>
• Maaurf A.G, Che Man Y.B, Asbi B.A, Junainah A.H, Kennedy J.F: Gelatinisation of sago starch in the presence of sucrose and sodium chloride as assessed by differential scanning calorimetry. Carbohyd Polymers 2001, 45, 335. <http://dx.doi.org/10.1016/S0144-8617(00)00272-1>
• Hinrichs W.L.J, Prinsen M.G, Frijlink H.W: Inulin glasses for the stabilization of therapeutic proteins. Int J of Pharmaceutics 2001, 215, 163. <http://dx.doi.org/10.1016/S0378-5173(00)00677-3>
• Laaksonen Tommi J., Labuza Theodore P.: EFFECTS OF MOISTURE, SUCROSE, NaCl, AND ARABINOXYLAN ON RELAXATION IN WHEAT DOUGH AS MEASURED BY DMTA. Int J Food Prop 2001, 4, 311. <http://dx.doi.org/10.1081/JFP-100105196>
• Chen Chia-Mao, Yeh An-I: Effect of Amylose Content on Expansion of Extruded Rice Pellet. Cereal Chem 2001, 78, 261. <http://dx.doi.org/10.1094/CCHEM.2001.78.3.261>
• AL-MALAH KAMAL I.M., ABU-JDAYIL BASIM, ZAITOUN SHAHERA, GHZAWI ABD AL-MAJEED: APPLICATION OF WLF AND ARRHENIUS KINETICS TO RHEOLOGY OF SELECTED DARK-COLORED HONEY. J Food Process Engineering 2001, 24, 341. <http://dx.doi.org/10.1111/j.1745-4530.2001.tb00548.x>
• Champion Dominique, Le Meste Martine, Simatos Denise: Towards an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range. Trends in Food Science and Technology 2000, 11, 41. <http://dx.doi.org/10.1016/S0924-2244(00)00047-9>
• Bell L.N., White K.L.: Thiamin Stability in Solids as Affected by the Glass Transition. J Fd Sci 2000, 65, 498. <http://dx.doi.org/10.1111/j.1365-2621.2000.tb16035.x>
• Abd Ghani Maaruf B, Che Man Yaakob B, Ali Asbi B, Mat Hashim Dzulkifly B: Differential scanning calorimetry: gelatinisation of sago starch in the presence of sucrose and sodium chloride. J Sci Food Agric 1999, 79, 2001. <http://dx.doi.org/10.1002/(SICI)1097-0010(199911)79:14<2001::AID-JSFA465>3.0.CO;2-L>
• Sá M.M, Figueiredo A.M, Sereno A.M: Glass transitions and state diagrams for fresh and processed apple. Thermochimica 1999, 329, 31. <http://dx.doi.org/10.1016/S0040-6031(98)00661-3>
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• Kwon K.S., Auh J.H., Choi S.K., Kang G.J., Kim J.W., Park K.H.: Characterization of Branched Oligosaccharides Produced by Bacillus licheniformis Maltogenic Amylase. J Fd Sci 1999, 64, 258. <http://dx.doi.org/10.1111/j.1365-2621.1999.tb15878.x>
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