Answers are grounded in this paper and cite their sources.
The NMR relaxation times T 1 and T 2 for starch polysaccharides in solution were employed for the characterization of bound and free water. The “ Solomon equations” were taken for the calculation of the amount of bound water in maltodextrin‐water systems. The amount of monomolecular bound water in maltodextrin solutions and gels is independent on the state in the same order of magnitude as estimated for maltodextrin powders from water vapour sorption isotherms. With increasing temperature between 1°C and 60°C a slight decrease of bound water was found.
No takes yet. Share an insight, caveat, or question.
Radosta et al. (1989) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: