Near‐infrared, infrared and Raman spectra of native starch and cationic quaternary
ammonium starches prepared by different reaction methods were recorded. An …

The anharmonic vibrational spectra of α-d-glucose, β-d-glucose, and sucrose are computed
by the vibrational self-consistent field (VSCF) method, using potential energy surfaces from …

The supposed importance of hydrogen bonds toward the origin of second harmonic
generation (SHG) and electric conductivity in crystalline sucrose was investigated by IR …

Vibrational spectroscopic techniques, including Mid‐IR, NIR, and Raman spectroscopy, are
valuable tools for the study of chemical modifications in food constituents. Advances in …

We investigated the α-relaxations in supercooled liquid trehalose by using photon
correlation spectroscopy (PCS) and found an interesting compressed-exponential relaxation …

The in situ X-ray diffraction measurements in sucrose have been performed to investigate
the kinetics of crystalline–noncrystalline phase transition. The characteristic time until the …

Recently, there has been much interest in using trehalose and other small carbohydrates to
preserve mammalian cells in the dried state as an alternative to cryopreservation. In this …