Keyphrases
Carbohydrates
100%
Water Content
100%
Temperature Effect
100%
Molecular Water
100%
Specific Volume
100%
Volume Correlation
100%
Hole Volume
100%
Glassy State
27%
Maltose
18%
Linear Dependence
18%
Molecular Packing
18%
Free Volume
18%
Mechanistic Understanding
9%
Nanostructures
9%
Carbohydrate Content
9%
Glass Transition Temperature
9%
Macro Level
9%
Plasticizer
9%
Role of Water
9%
Narrow Molecular Weight Distribution
9%
Water Molecule
9%
Temperature Measurement
9%
Positron Annihilation Spectroscopy
9%
Bulk Water
9%
Pressure-composition Isotherms
9%
Hole Diameter
9%
Molar Volume
9%
Dispersed State
9%
Low Water Content
9%
Water Act
9%
Water Pressure
9%
Pressure-volume-temperature
9%
Temperature Water
9%
High Water Content
9%
Blend Composition
9%
Highly Dispersed
9%
Volume Decrease
9%
Water Blending
9%
Hydrogen Bonds (H-bonds)
9%
Hole-free
9%
Rubbery State
9%
Material Science
Density (Specific Gravity)
100%
Free Volume
16%
Phase Composition
16%
Density
8%
Hydrogen Bonding
8%
Glass Transition Temperature
8%
Positron Annihilation Spectroscopy
8%
Nanostructure
8%
Plasticizer
8%