Relationship between the structure and the properties of carbohydrates in aqueous solutions: Solute-solvent interactions and the sweetness of d-fructose, d-glucose and sucrose in solution-Reference-Cited by-同舟云学术

Relationship between the structure and the properties of carbohydrates in aqueous solutions: Solute-solvent interactions and the sweetness of d-fructose, d-glucose and sucrose in solution

Published:1984-01 Issue:1 Volume:13 Page:1-16
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Mathlouthi Mohamed

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference55 articles.

1. Molecular association in the sucrose-water system;Allen;Sugar Technol. Rev.,1974

2. Hydration of sucrose in solutions;Akhumov;Zhur. Priklad.,1975

3. Physical chemistry of acidic polysaccharides in biological polyelectrolytes;Bettelheim,1970

4. Structural relationships of sugars to taste;Birch,1976

5. Configuration, conformation and the properties of food sugars;Birch,1973

Cited by 47 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Molecular Theory of Sweet Taste: Revisit, Update, and Beyond;Journal of Medicinal Chemistry;2024-03-05

2. Effects of konjac glucomannan intake patterns on glucose and lipid metabolism of obese mice induced by a high fat diet;Food & Function;2024

3. Volumetric and 1H NMR spectroscopic studies of saccharides-calcium lactate interactions in aqueous solutions;Journal of Molecular Liquids;2021-07

4. Motility of Microtubules Driven by Kinesin in a Viscoelastic Media on Au Nano-Pillar Substrate;2020 IEEE 33rd International Conference on Micro Electro Mechanical Systems (MEMS);2020-01

5. What is the taste of vitamin-based ionic liquids?;Journal of Molecular Liquids;2019-02