The states of water in glutinous rice flour characterized by interpreting desorption isotherm-Reference-Cited by-同舟云学术

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The states of water in glutinous rice flour characterized by interpreting desorption isotherm

Published:2017-03-17 Issue:6 Volume:54 Page:1491-1501
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Zhao Xuewei,Zhang Hua,Duan Ruiqian,Feng Zhiqiang

Funder

The Major Science and Technology Specific Projects in Henan Province in 2014

The Open Foundation of Collaborative Innovation Center for Food Production and Safety, Henan Province

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-017-2580-1.pdf

Reference37 articles.

1. Aguerre RJ, Suarez C (2004) Diffusion of bound water in starchy materials: application to drying. J Food Eng 64:389–395

2. Authelin J-R, Mackenzie AP, Rasmussen DH, Shalaev EY (2014) Water clusters in amorphous pharmaceuticals. J Pharm Sci 103:2663–2672

3. Avital Y, Mannheim CH, Milt J (1990) Effect of carbon dioxide atmosphere on staling and water relations in bread. J Food Sci 55:413–416

4. Babbit JD (1950) On the diffusion of adsorbed gases through solids. Can J Phys 29:437–446

5. Brett B, Figueroa M, Sandoval AJ, Barreiro JA, Muller AJ (2009) Moisture sorption characteristics of starchy products: oat flour and rice flour. Food Biophys 4:151–157

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