Freezing in Polymer-Water Systems-Reference-Cited by-同舟云学术

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Freezing in Polymer-Water Systems

Published:1991 Issue: Volume: Page:27-43
ISSN:1431-8539
Container-title:Food Freezing
language:
Short-container-title:

Author:

Blond G.,Colas B.

Publisher

Springer London

Link

http://link.springer.com/content/pdf/10.1007/978-1-4471-3446-6_3.pdf

Reference40 articles.

1. Bigg EK (1953) as cited by Angels CA (1982) Supercooled water. In: Franks F(ed) Water: a comprehensive treatise, vol 7, Plenum Press, New York

2. NATO ASI Series;G Blond,1985

3. Blond G (1986) Nucleation behaviour of water in macromolecular systems. Cryo-Lett 7:95–102

4. Blond G (1988) Velocity of linear crystallisation of ice in macromolecular systems. Cryobiology 25:61–66

5. Blond G (1989) Water-galactose system: supplemented state diagram and unfrozen water. Cryo-Lett 10:299–308

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Kinetics: Ice Crystals;Encyclopedia of Agricultural, Food, and Biological Engineering, Second Edition;2010-10-19

2. The glassy state phenomenon in applications for the food industry: Application of the food polymer science approach to structure–function relationships of sucrose in cookie and cracker systems;Journal of the Science of Food and Agriculture;1993

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