Water Sorption Isotherm and Critical Water Activity of Amorphous Water-Soluble Carbohydrates Characterized by the Glass Transition Temperature
Author:
Affiliation:
1. Program of Food and AgriLife Science, Graduate School of Integrated Sciences for Life, Hiroshima University
2. Research and Development Center, B Food Science Co., Ltd.
Publisher
The Japanese Society of Applied Glycoscience
Link
https://www.jstage.jst.go.jp/article/jag/71/1/71_jag.JAG-2023_0015/_pdf
Reference29 articles.
1. [1] Sogabe T, Kawai K, Kobayashi R, Jothi JS, Hagura Y. 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. 2018; 217: 101-7.
2. [2] Sogabe T, Kobayashi R, Thanatuksorn P, Suzuki T, Kawai K. Physical and structural characteristics of starch-based and conventional cookies: Water sorption, mechanical glass transition, and texture properties of their crust and crumb. J Texture Stud. 2021; 52: 347-57.
3. [3] Fongin S, Alvino Granados AE, Harnkarnsujarit N, Hagura Y, Kawai K. Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder. J Food Eng. 2019; 247: 95-103.
4. [4] Fongin S, Kawai K, Harnkarnsujarit N, Hagura Y. Effects of water and maltodextrin on the glass transition temperature of freeze-dried mango pulp and an empirical model to predict plasticizing effect of water on dried fruits. J Food Eng. 2017; 210: 91-7.
5. [5] Alvino Granados AE, Mochizuki T, Kawai K. Effect of glass transition temperature range on the caking behavior of freeze-dried carbohydrate blend powders. Food Eng Rev. 2021; 13: 204-14.
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