Continuously Distributed Glass Transition of Maca (Lepidium meyenii Walpers) Powder and Impact on Caking Properties-Reference-Cited by-同舟云学术

Continuously Distributed Glass Transition of Maca (Lepidium meyenii Walpers) Powder and Impact on Caking Properties

Published:2019-06-26 Issue:4 Volume:14 Page:437-445
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Alvino Granados Alex Eduardo,Fongin Suwalee,Hagura Yoshio,Kawai Kiyoshi

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s11483-019-09593-z.pdf

Reference62 articles.

1. M. Hermann, T. Bernet, Agric. Biodivers. Livelihoods discuss. Pap. 1. Bioversity Int. Rome. Italy., 66 (2009)

2. H.O. Meissner, A. Mscisz, E. Piatkowska, M. Baraniak, S. Mielcarek, B. Kedzia, E. Holderna-Kedzia, P. Pisulewski, Int. J. Biomed. Sci. 12, 9 (2016)

3. Ministerio de Agricultura y Riego del Peru, Anuario Estadístico de La Producción Agrícola y Ganadera 2015 (2016)

4. F. Fan, Y.H. Roos, Food Eng. Rev., 1 (2017)

5. Y.H. Roos, Annu. Rev. Food Sci. Technol. 1(1), 469–496 (2010)

Cited by 11 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. Effect of water activity on the mechanical glass transition and dynamical transition of bacteria-solute systems;Journal of Food Engineering;2024-08

2. Water Sorption Isotherm and Critical Water Activity of Amorphous Water-Soluble Carbohydrates Characterized by the Glass Transition Temperature;Journal of Applied Glycoscience;2024-03-20

3. Effect of counterions on the water sorption and glass transition properties of maltobionate salts;Journal of Thermal Analysis and Calorimetry;2024-03-12

4. Effect of water activity on the mechanical glass transition and dynamical transition of bacteria;Biophysical Journal;2022-10

5. Effects of Trehalose Content and Water Activity on the Fracture Properties of Deep-fried Wheat Flour Particles and Freeze-dried Porous Waxy Corn Starch Solids;Journal of Applied Glycoscience;2021-11-20