Effect of ionic liquids 1-octyl-3-methyl imidazolium bromide or 1-octyl-3-methyl imidazolium chloride on thermophysical properties and taste behavior of sucrose in aqueous media at different temperatures: Volumetric, compressibility and viscometric properties

Author:

Zafarani-Moattar Mohammed Taghi,Shekaari HemayatORCID,Mazaher Haji Agha ElnazORCID

Funder

University of Tabriz

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference54 articles.

1. Solvation thermodynamics of xylitol in water and in aqueous amino acids at 298.15 K

2. Hydration properties of Na, K, Mg gluconates and gluconate/sucrose mixtures and their possible taste effect;Aroulmoji;Food Chemistry,2000

3. Interactions of some amino acids with aqueous tetraethylammonium bromide at 298.15 K: A volumetric approach;Banerjee;Journal of Solution Chemistry,2005

4. Influence of NH4Br on solvation behavior of polyhydroxy solutes in aqueous solutions at different temperatures and atmospheric pressure;Banipal;The Journal of Chemical and Engineering Data,2015

5. Partial molar volumes and viscosities of some amino acids in aqueous electrolyte and non-electrolyte solutions;Banipal;Journal of Indian Chemical Society,2004

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