The Experts below are selected from a list of 111 Experts worldwide ranked by ideXlab platform

Bin Chen - One of the best experts on this subject based on the ideXlab platform.

  • cross polarization magic angle spinning NMR to study glucose mobility in a model intermediate moisture food system
    Journal of Agricultural and Food Chemistry, 2002
    Co-Authors: Craig P Sherwin, And Alon Mccormick, Theodore P. Labuza, Bin Chen
    Abstract:

    Theories for the chemical stability of foods cite the role of moisture content or water activity in reactant mobility, though mobility has been variously defined. One theory, based on plasticization by moisture, is limited by a lack of research directly linking the mobility of a matrix to the mobility and reactivity of small solute molecules in foods. A Cross-Polarization/magic angle spinning technique was developed to study glucose rotational mobility in the solid state over a range of water activities and in matrixes with different glass transition temperatures. Data analysis stressed the significance of separating molecular mobility from relaxation time. Results showed that, in a caseinate matrix, compared to a control, adding glycerol yielded the highest glucose mobility and lowest glass transition temperature (Tg), while adding sorbitol also increased mobility and lowered Tg. Consequently, plasticization by either moisture or these humectants increases the mobility of small solute molecules such as g...

  • cross polarization magic angle spinning NMR to study glucose mobility in a model intermediate moisture food system
    Journal of Agricultural and Food Chemistry, 2002
    Co-Authors: Craig P Sherwin, And Alon Mccormick, Theodore P. Labuza, Bin Chen
    Abstract:

    Theories for the chemical stability of foods cite the role of moisture content or water activity in reactant mobility, though mobility has been variously defined. One theory, based on plasticization by moisture, is limited by a lack of research directly linking the mobility of a matrix to the mobility and reactivity of small solute molecules in foods. A Cross-Polarization/magic angle spinning technique was developed to study glucose rotational mobility in the solid state over a range of water activities and in matrixes with different glass transition temperatures. Data analysis stressed the significance of separating molecular mobility from relaxation time. Results showed that, in a caseinate matrix, compared to a control, adding glycerol yielded the highest glucose mobility and lowest glass transition temperature (T(g)), while adding sorbitol also increased mobility and lowered T(g). Consequently, plasticization by either moisture or these humectants increases the mobility of small solute molecules such as glucose.

Craig P Sherwin - One of the best experts on this subject based on the ideXlab platform.

  • cross polarization magic angle spinning NMR to study glucose mobility in a model intermediate moisture food system
    Journal of Agricultural and Food Chemistry, 2002
    Co-Authors: Craig P Sherwin, And Alon Mccormick, Theodore P. Labuza, Bin Chen
    Abstract:

    Theories for the chemical stability of foods cite the role of moisture content or water activity in reactant mobility, though mobility has been variously defined. One theory, based on plasticization by moisture, is limited by a lack of research directly linking the mobility of a matrix to the mobility and reactivity of small solute molecules in foods. A Cross-Polarization/magic angle spinning technique was developed to study glucose rotational mobility in the solid state over a range of water activities and in matrixes with different glass transition temperatures. Data analysis stressed the significance of separating molecular mobility from relaxation time. Results showed that, in a caseinate matrix, compared to a control, adding glycerol yielded the highest glucose mobility and lowest glass transition temperature (Tg), while adding sorbitol also increased mobility and lowered Tg. Consequently, plasticization by either moisture or these humectants increases the mobility of small solute molecules such as g...

  • cross polarization magic angle spinning NMR to study glucose mobility in a model intermediate moisture food system
    Journal of Agricultural and Food Chemistry, 2002
    Co-Authors: Craig P Sherwin, And Alon Mccormick, Theodore P. Labuza, Bin Chen
    Abstract:

    Theories for the chemical stability of foods cite the role of moisture content or water activity in reactant mobility, though mobility has been variously defined. One theory, based on plasticization by moisture, is limited by a lack of research directly linking the mobility of a matrix to the mobility and reactivity of small solute molecules in foods. A Cross-Polarization/magic angle spinning technique was developed to study glucose rotational mobility in the solid state over a range of water activities and in matrixes with different glass transition temperatures. Data analysis stressed the significance of separating molecular mobility from relaxation time. Results showed that, in a caseinate matrix, compared to a control, adding glycerol yielded the highest glucose mobility and lowest glass transition temperature (T(g)), while adding sorbitol also increased mobility and lowered T(g). Consequently, plasticization by either moisture or these humectants increases the mobility of small solute molecules such as glucose.

And Alon Mccormick - One of the best experts on this subject based on the ideXlab platform.

  • cross polarization magic angle spinning NMR to study glucose mobility in a model intermediate moisture food system
    Journal of Agricultural and Food Chemistry, 2002
    Co-Authors: Craig P Sherwin, And Alon Mccormick, Theodore P. Labuza, Bin Chen
    Abstract:

    Theories for the chemical stability of foods cite the role of moisture content or water activity in reactant mobility, though mobility has been variously defined. One theory, based on plasticization by moisture, is limited by a lack of research directly linking the mobility of a matrix to the mobility and reactivity of small solute molecules in foods. A Cross-Polarization/magic angle spinning technique was developed to study glucose rotational mobility in the solid state over a range of water activities and in matrixes with different glass transition temperatures. Data analysis stressed the significance of separating molecular mobility from relaxation time. Results showed that, in a caseinate matrix, compared to a control, adding glycerol yielded the highest glucose mobility and lowest glass transition temperature (Tg), while adding sorbitol also increased mobility and lowered Tg. Consequently, plasticization by either moisture or these humectants increases the mobility of small solute molecules such as g...

  • cross polarization magic angle spinning NMR to study glucose mobility in a model intermediate moisture food system
    Journal of Agricultural and Food Chemistry, 2002
    Co-Authors: Craig P Sherwin, And Alon Mccormick, Theodore P. Labuza, Bin Chen
    Abstract:

    Theories for the chemical stability of foods cite the role of moisture content or water activity in reactant mobility, though mobility has been variously defined. One theory, based on plasticization by moisture, is limited by a lack of research directly linking the mobility of a matrix to the mobility and reactivity of small solute molecules in foods. A Cross-Polarization/magic angle spinning technique was developed to study glucose rotational mobility in the solid state over a range of water activities and in matrixes with different glass transition temperatures. Data analysis stressed the significance of separating molecular mobility from relaxation time. Results showed that, in a caseinate matrix, compared to a control, adding glycerol yielded the highest glucose mobility and lowest glass transition temperature (T(g)), while adding sorbitol also increased mobility and lowered T(g). Consequently, plasticization by either moisture or these humectants increases the mobility of small solute molecules such as glucose.

Theodore P. Labuza - One of the best experts on this subject based on the ideXlab platform.

  • cross polarization magic angle spinning NMR to study glucose mobility in a model intermediate moisture food system
    Journal of Agricultural and Food Chemistry, 2002
    Co-Authors: Craig P Sherwin, And Alon Mccormick, Theodore P. Labuza, Bin Chen
    Abstract:

    Theories for the chemical stability of foods cite the role of moisture content or water activity in reactant mobility, though mobility has been variously defined. One theory, based on plasticization by moisture, is limited by a lack of research directly linking the mobility of a matrix to the mobility and reactivity of small solute molecules in foods. A Cross-Polarization/magic angle spinning technique was developed to study glucose rotational mobility in the solid state over a range of water activities and in matrixes with different glass transition temperatures. Data analysis stressed the significance of separating molecular mobility from relaxation time. Results showed that, in a caseinate matrix, compared to a control, adding glycerol yielded the highest glucose mobility and lowest glass transition temperature (Tg), while adding sorbitol also increased mobility and lowered Tg. Consequently, plasticization by either moisture or these humectants increases the mobility of small solute molecules such as g...

  • cross polarization magic angle spinning NMR to study glucose mobility in a model intermediate moisture food system
    Journal of Agricultural and Food Chemistry, 2002
    Co-Authors: Craig P Sherwin, And Alon Mccormick, Theodore P. Labuza, Bin Chen
    Abstract:

    Theories for the chemical stability of foods cite the role of moisture content or water activity in reactant mobility, though mobility has been variously defined. One theory, based on plasticization by moisture, is limited by a lack of research directly linking the mobility of a matrix to the mobility and reactivity of small solute molecules in foods. A Cross-Polarization/magic angle spinning technique was developed to study glucose rotational mobility in the solid state over a range of water activities and in matrixes with different glass transition temperatures. Data analysis stressed the significance of separating molecular mobility from relaxation time. Results showed that, in a caseinate matrix, compared to a control, adding glycerol yielded the highest glucose mobility and lowest glass transition temperature (T(g)), while adding sorbitol also increased mobility and lowered T(g). Consequently, plasticization by either moisture or these humectants increases the mobility of small solute molecules such as glucose.

Xinmiao Liang - One of the best experts on this subject based on the ideXlab platform.

  • synthesis and chromatographic evaluation of phenyl tetrazole bonded stationary phase based on thiol epoxy ring opening reaction
    Journal of Separation Science, 2018
    Co-Authors: Gaowa Jin, Yanming Liu, Fan Yang, Jingyu Yan, Weijia Zhou, Zhimou Guo, Jianhua Zhu, Xinmiao Liang
    Abstract:

    A silica-based reversed-phase stationary phase bonding with phenyl and tetrazole groups was synthesized by thiol-epoxy ring opening reaction. The bonded groups could not only provide hydrophobic interaction, but also π-π, hydrogen bonding, electrostatic interactions, and so on. The results of characterization with elemental analysis and solid-state 13 C Cross-Polarization Magic-Angle-Spinning NMR spectroscopy indicated the successful preparation of phenyl/tetrazole sulfoether bonded stationary phase. Chromatographic evaluation revealed that phenyl/tetrazole sulfoether bonded stationary phase behaved well under the reversed-phase mode. The column parameters (H, S*, A, B, and C) showed different selectivity compared with some typical commercial columns, and it was validated by the separation of estrogen, ginsenoside, alkaloid samples. Based on the different selectivity between phenyl/tetrazole sulfoether bonded stationary phase and C18 columns, phenyl/tetrazole sulfoether bonded stationary phase also showed potential to construct a 2D reversed-phase liquid chromatography system with C18. And it was verified by the separation of corydalis tuber and curcuma zedoary extracts.