Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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Conference Object Citation - WoS: 24Effect of pH and Hydration on the Normal and Lateral Interaction Forces Between Alumina Surfaces(2006) Polat, Mehmet; Sato, Kimiyasu; Nagaoka, Takaaki; Watari, KojiNormal and lateral interaction forces between alumina surfaces were measured using Atomic Force Microscopy-Colloid Probe Method at different pH. The normal force curves exhibit a well-defined repulsive barrier and an attractive minimum at acidic pH and the DLVO theory shows excellent agreement with the data. The normal forces are always repulsive at basic pH and the theory fails to represent the measurements. Lateral forces are almost an order of magnitude smaller in the basic solutions. These differences, which have important implications in the study of stability and rheology, are attributed to the hydration of the alumina surface at basic pH. © 2013 Elsevier B.V., All rights reserved.Article Citation - WoS: 1Citation - Scopus: 1Investigating the Behavior of D-Glucose, D-Fructose, and D-Allulose in Aqueous Media by Molecular Dynamics Simulations(Elsevier Sci Ltd, 2025) Bugday, Zinnur Yagmur; Bayramoglu, Beste; Oztop, Halil MecitIsomeric monosaccharides may have different hydration behaviors, leading to distinct physicochemical properties in solutions. In this work, the aqueous behavior, structure, and hydration properties of D-allulose, Dglucose, and D-fructose were investigated as a function of concentration by molecular dynamics simulations. This is the first computational study investigating D-allulose compared to its two isomers. The dynamics were analyzed through self-diffusion coefficients; hydration was characterized by hydrogen bond (HB) analyses. Radial distribution functions were used to probe water structuring around sugar oxygens. Results show the hydration number and the fraction of bound water in solution were the highest for glucose, followed by fructose and allulose. The C3 epimerization of fructose into allulose highly promotes the allulose pyranoses to form intramolecular HBs, significantly limiting their water-holding capacity. This may possibly explain the favorability of furanose forms over pyranose forms in aqueous allulose solutions, opposing glucose and fructose in solution.