Observation of Liquid-Crystal Formation during Melting of d-(+)-Glucose
Author:
Affiliation:
1. Department of Chemical and Materials Engineering, University of Alberta, Edmonton, Alberta, Canada T6G 2V4
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf202682d
Reference27 articles.
1. Melting behaviour of d-sucrose, d-glucose and d-fructose
2. Investigation of Thermal Decomposition as the Kinetic Process That Causes the Loss of Crystalline Structure in Sucrose Using a Chemical Analysis Approach (Part II)
3. Investigation of the Heating Rate Dependency Associated with the Loss of Crystalline Structure in Sucrose, Glucose, and Fructose Using a Thermal Analysis Approach (Part I)
4. Carbohydrate liquid crystals
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