On Modeling the Temperature Effects on Biopolymers and Foods Undergoing Glass Transition without the WLF Equation
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
https://link.springer.com/content/pdf/10.1007/s12393-023-09345-3.pdf
Reference20 articles.
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2. Levine H, Slade L (1990) Influence of the glassy and rubbery states on the thermal, mechanical, and structural properties of dough and baked products. Springer
3. Slade L, Levine H, Reid DS (1991) Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety. Crit Rev Food Sci Nutr 30:115–360
4. Abiad MG, Carvajal MT, Campanella OH (2009) A review on methods and theories to describe the glass transition phenomenon: applications in food and pharmaceutical products Food Eng Rev 1:105–132
5. Roos YH (2010) Glass transition temperature and its relevance to food processing. Ann Rev Food Sci Technol 1:469–496
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