Effects of Trehalose Content and Water Activity on the Fracture Properties of Deep-fried Wheat Flour Particles and Freeze-dried Porous Waxy Corn Starch Solids-Reference-Cited by-同舟云学术

Effects of Trehalose Content and Water Activity on the Fracture Properties of Deep-fried Wheat Flour Particles and Freeze-dried Porous Waxy Corn Starch Solids

Published:2021-11-20 Issue:4 Volume:68 Page:69-76
ISSN:1344-7882
Container-title:Journal of Applied Glycoscience
language:en
Short-container-title:J. Appl. Glycosci.

Author:

Le Trinh Ngoc Dang¹,Matsumoto Akane¹,Kawai Kiyoshi¹^ORCID

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/jag/68/4/68_jag.JAG-2021_0007/_pdf

Reference31 articles.

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2. 2) M.T. Kalichevsky and J.M.V. Blanshard: A study of the effect of water on the glass transition of 1: 1 mixtures of amylopectin, casein and gluten using DSC and DMTA. Carbohydr. Polym., 19, 271–278 (1992).

3. 3) 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. J. Food Eng., 217, 101–107 (2018).

4. 4) J.S. Jothi, T. Ebara, Y. Hagura, and K. Kawai: Effect of water sorption on the glass transition temperature and texture of deep-fried models. J. Food Eng., 237, 1–8 (2018).

5. 5) J.S. Jothi, T.N.D. Le, and K. Kawai: Effects of trehalose and corn starch on the mechanical glass transition temperature and texture properties of deep-fried food with varying water and oil contents. J. Food Eng., 267, 109731 (2020).

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