14 research outputs found
Dissecting the Effects of Concentrated Carbohydrate Solutions on Protein Diffusion, Hydration, and Internal Dynamics
Full text linkBinary Mutual Diffusion Coefficients of Aqueous Solutions of Sucrose, Lactose, Glucose, and Fructose in the Temperature Range from (298.15 to 328.15) K
Get PDFBinary mutual diffusion coefficients measured by the Taylor dispersion method in two different laboratories (University of Naples, Federico II, Italy, and University of Coimbra, Portugal) are reported for aqueous solutions of lactose, sucrose, glucose, and fructose at various concentrations (0.001 to 0.1) mol·dm-3 and temperatures (298.15 to 328.15) K. The hydrodynamic radius and activation energy for the diffusion of aqueous sugars are calculated from those results. In addition, the measured diffusion coefficients are used with the Hartley equation to estimate activity coefficients for aqueous lactose, sucrose, glucose, and fructose.FEDER; FCT; Projecto POCTI/QUI/39593/2001 e POCTI/35415/QUI/200
Comparison of the Glass Transition Temperature and Fragility Parameter of Isomalto-Olygomer Predicted by Molecular Dynamics Simulations with Those Measured by Differential Scanning Calorimetry
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Relationship between Recrystallization Rate of Ice Crystals in Sugar Solutions and Water Mobility in Freeze-Concentrated Matrix
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Glass Transition Temperature of Glucose, Sucrose, and Trehalose: An Experimental and in Silico Study
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Estimation of Water Diffusion Coefficients in Freeze-Concentrated Matrices of Sugar Solutions Using Molecular Dynamics: Correlation Between Estimated Diffusion Coefficients and Measured Ice-Crystal Recrystallization Rates
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