Published April 15, 2022
| Version v1
Dataset
Open
Investigation of the Hydration Behavior of Different Sugars by Time Domain‐NMR
Authors/Creators
- 1. Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey
- 2. Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey; Department of Food Chemistry and Phytochemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany; Food Process Engineering, Institute of Process Engineering in Life Sciences, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany
- 3. Resonance Systems GmbH, 73230 Kirchheim unter Teck, Germany; mobilenmr@hotmail.com
- 4. Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey;Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey; Correspondence: mecit@metu.edu.tr; Tel.: +90‐(312)‐210‐5634; Fax: +90‐(312)‐210‐2767
Description
Tables containing characterization data of hydration behavior of different sugars by various complementary methods (Spin-Spin Relaxation Times (T2), Self-Diffusion Coefficient and Use of Magic Sandwich Echo (MSE) Sequence for Crystallinity Measurements)
Files
Files
(78.3 kB)
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