Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry-Reference-Cited by-同舟云学术

Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry

Published:2016-02-03 Issue:3 Volume:123 Page:2583-2590
ISSN:1388-6150
Container-title:Journal of Thermal Analysis and Calorimetry
language:en
Short-container-title:J Therm Anal Calorim

Author:

Pugliese Alessandro,Paciulli Maria,Chiavaro Emma,Mucchetti Germano

Publisher

Springer Science and Business Media LLC

Link

http://link.springer.com/content/pdf/10.1007/s10973-016-5243-y.pdf

Reference41 articles.

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2. Fitzsimons SM, Mulvihill DM, Morris ER. Denaturation and aggregation processes in thermal gelation of whey proteins resolved by differential scanning calorimetry. Food Hydrocoll. 2007;21:638–44.

3. Tsourouflis S, Flink JM, Karel M. Loss of structure in freeze-dried carbohydrates solutions: effect of temperature, moisture content and composition. J Sci Food Agric. 1976;27:509–19.

4. To EC, Flink JM. “Collapse”, a structural transition in freeze-dried carbohydrates. III Prerequisite of recrystallization. J Food Technol. 1978;1:586–94.

5. White GW, Cakebread SH. The glassy state in certain sugar-containing food products. J Food Technol. 1966;1:73–82.

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