Plasticization and Antiplasticization by Small Molecules in Brittle Cellular Food: TMDSC and Mechanical Properties
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1081/JFP-120024170
Reference36 articles.
1. INFLUENCE OF WATER ON THE CRISPNESS OF CEREAL-BASED FOODS: ACOUSTIC, MECHANICAL, AND SENSORY STUDIES
2. Antiplasticization by Water in Reduced‐Moisture Food Systems
3. A model of moisture-induced plasticization of crunchy snacks based on fermi' distribution function
4. INSTRUMENTAL AND SENSORY DETECTION OF SIMULTANEOUS BRITTLENESS LOSS AND MOISTURE TOUGHENING IN THREE PUFFED CEREALS
5. VARIATIONS IN FLEXURAL AND COMPRESSIVE FRACTURE BEHAVIOR OF A BRITTLE CELLULAR FOOD (DRIED BREAD) IN RESPONSE TO MOISTURE SORPTION
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