[Review] Physical Property Change of Carbohydrate Materials and Its Impact on the Quality of Carbohydrate-based Food
Author:
Affiliation:
1. Graduate School of Integrated Sciences for Life, Hiroshima University
Publisher
The Japanese Society of Applied Glycoscience
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/bag/10/1/10_24/_pdf
Reference15 articles.
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3. 3) K.A. Ross, O.H. Campanella, and M.R. Okos: The effect of porosity on glass transition measurement. International Journal of Food Properties, 5, 611-628 (2002).
4. 4) P. Boonyai, T. Howes, and B. Bhandari: Instrumentation and testing of a thermal mechanical compression test for glass-rubber transition analysis of food powders. Journal of Food Engineering, 78, 1333-1342 (2007).
5. 5) T. Sogabe, K. Kawai, R. Kobayashi, J.S. Jothi, and Y. Hagura: Effects of porous structure and water plasticization on the mechanical glass transition temperature and textural properties of freeze-dried trehalose solid and cookie. Journal of Food Engineering, 217, 101-107 (2018).
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