Summary
Understanding and quantifying the plasticizing properties of soluble fibres (i.e. oligosaccharides, resistant dextrins and polydextrose) is essential for the rational design of sugar-reduced and fibre-enriched foods. This is challenging in complex polysaccharides systems. This study systematically investigated the relationships among viscosity, volumetric density of effective hydroxyl groups ( n OH,eff ), the ratio T g /T (with T g the glass transition temperature of the systems and T the actual temperature), and low-field NMR transverse relaxation time ( T 2 ) in aqueous solutions of sugars, polyols, soluble fibres, amino acids, and their mixtures. High-throughput viscosity measurements revealed that viscosity universally scaled with both n OH,eff and T g /T across all systems, collapsing
Dig deeper with Pulse AI.
Pulse AI has read the whole catalogue. Ask about this record, its theme, or how the findings apply to UK farming and policy — every answer cites the underlying studies.