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Rheology of carbohydrate blends close to the glass transition: Temperature and water content dependence of the viscosity in relation to fragility and strength

Food research international, 2020-12, Vol.138 (Pt B), p.109801-109801, Article 109801

2020

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Kinetics of Dissolution and Recrystallization of Sodium Chloride at Controlled Relative Humidity

KONA Powder and Particle Journal, 2011, Vol.29, pp.168-179

2011

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Physical stability of co-freeze-dried powders made from NaCl and maltodextrins – Impact of NaCl on glass transition temperature, water vapour sorption isotherm and water vapour sorption kinetics

Food hydrocolloids, 2023-03, Vol.136, p.108238, Article 108238

2023

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Influence of blend ratio and water content on the rheology and fragility of maltopolymer/maltose blends

Carbohydrate polymers, 2019-06, Vol.213, p.147-158

2019

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More reasons to add less salt – NaCl's unfavourable impact on glass transition and moisture sorption of amorphous maltose-NaCl blends

Journal of food engineering, 2021-06, Vol.298, p.110499, Article 110499

2021

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Scaling relations in rheology of concentrated starches and maltodextrins

Food hydrocolloids, 2022-03, Vol.124

2022

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Scaling relations in rheology of concentrated starches and maltodextrins

Food hydrocolloids, 2022-03, Vol.124 (Part B), p.107306, Article 107306

2022

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Characterization of saturated solutions and establishment of “aw-phase diagram” of ternary aqueous inorganic-organic and organic-organic systems

Journal of food engineering, 2017-05, Vol.201, p.42-48

2017

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Caking of sodium chloride: Role of ambient relative humidity in dissolution and recrystallization process

Chemical engineering science, 2013-02, Vol.86, p.78-86

2013

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Caking of sucrose: Elucidation of the drying kinetics according to the relative humidity by considering external and internal mass transfer

Journal of food engineering, 2017-11, Vol.212, p.298-308

2017

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Deliquescence lowering in mixtures of NaCl and sucrose powders elucidated by modeling the water activity of corresponding solutions

Journal of food engineering, 2013-04, Vol.115 (3), p.391-397

2013

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A new method to determine “equilibrated” water activity and establish sorption isotherm by erasing surface history of the samples

Journal of food engineering, 2016-09, Vol.184, p.53-62

2016

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The impact of deliquescence lowering on the caking of powder mixtures

Powder technology, 2015-01, Vol.270, p.502-509

2015

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Desorption of alkali atoms from super(4)He nanodroplets

Physical chemistry chemical physics : PCCP, 2012-02, Vol.14 (11), p.3996-4010

2012

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Desorption of alkali atoms from 4He nanodroplets

Physical chemistry chemical physics : PCCP, 2012-03, Vol.14 (11), p.3996-41

2012

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Antithrombotic treatment with direct‐acting oral anticoagulants in patients with splanchnic vein thrombosis and cirrhosis

Liver international, 2017-05, Vol.37 (5), p.694-699

2017

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Spinal plasticity in the recovery of locomotion

Breathe, Walk and Chew; the Neural Challenge: Part II, 2011, Vol.188, p.229-241

2011

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Chapter 16--spinal plasticity in the recovery of locomotion

Progress in brain research, 2011, Vol.188, p.229-241

2011

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Rheology of carbohydrate blends close to the glass transition: Temperature and water content dependence of the viscosity in relation to fragility and strength

Kinetics of Dissolution and Recrystallization of Sodium Chloride at Controlled Relative Humidity

Physical stability of co-freeze-dried powders made from NaCl and maltodextrins – Impact of NaCl on glass transition temperature, water vapour sorption isotherm and water vapour sorption kinetics

Influence of blend ratio and water content on the rheology and fragility of maltopolymer/maltose blends

More reasons to add less salt – NaCl's unfavourable impact on glass transition and moisture sorption of amorphous maltose-NaCl blends

Scaling relations in rheology of concentrated starches and maltodextrins

Scaling relations in rheology of concentrated starches and maltodextrins

Characterization of saturated solutions and establishment of “aw-phase diagram” of ternary aqueous inorganic-organic and organic-organic systems

Caking of sodium chloride: Role of ambient relative humidity in dissolution and recrystallization process

Caking of sucrose: Elucidation of the drying kinetics according to the relative humidity by considering external and internal mass transfer

Deliquescence lowering in mixtures of NaCl and sucrose powders elucidated by modeling the water activity of corresponding solutions

A new method to determine “equilibrated” water activity and establish sorption isotherm by erasing surface history of the samples

The impact of deliquescence lowering on the caking of powder mixtures

Desorption of alkali atoms from super(4)He nanodroplets

Desorption of alkali atoms from 4He nanodroplets

Antithrombotic treatment with direct‐acting oral anticoagulants in patients with splanchnic vein thrombosis and cirrhosis

Spinal plasticity in the recovery of locomotion

Chapter 16--spinal plasticity in the recovery of locomotion

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