Interactions in saccharide/cation/water systems: Insights from density functional theory
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
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3. Effect of food preservatives on the hydration properties and taste behavior of amino acids: A volumetric and viscometric approach;Banipal;Food Chemistry,2015
4. Hydration behaviour of some mono-, Di-, and Tri-saccharides in aqueous sodium gluconate solutions at (288.15, 298.15, 308.15 and 318.15) K: volumetric and rheological approach;Banipal;Food Chemistry,2015
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