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-Reference-Cited by-同舟云学术

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

Published:2010-06-30 Issue:4 Volume:13 Page:931-944
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Rahman Mohammad Shafiur¹,Al-Saidi Ghalib Said¹

Affiliation:

1. a Department of Food Science and Nutrition, College of Agricultural and Marine Sciences , Sultan Qaboos University , Muscat, Oman

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2010.489210

Reference33 articles.

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3. State diagram of foods: Its potential use in food processing and product stability

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5. Food stability determination by macro–micro region concept in the state diagram and by defining a critical temperature

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