Glass transition of pomegranate skin, as analyzed by thermal, mechanical, and nuclear magnetic resonance methods
Author:
Affiliation:
1. Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman
Funder
His Majesty’s Research Trust Fund
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1163724
Reference31 articles.
1. A polymer physico-chemical approach to the study of commercial starch hydrolysis products (SHPs)
2. State diagram of foods: Its potential use in food processing and product stability
3. Food Stability Beyond Water Activity and Glass Transtion: Macro-Micro Region Concept in the State Diagram
4. Thermal Relaxation of Gelatin and Date Flesh Measured by Isothermal Condition in Differential Scanning Calorimetry (DSC) and its Relation to the Structural and Mechanical Glass Transition
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