Mechanical properties of frozen model solutions-Reference-Cited by-同舟云学术

Mechanical properties of frozen model solutions

Published:1994-01 Issue:1-4 Volume:22 Page:253-269
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Blond Geneviève

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Differential scanning calorimetry study of frozen sucrose and glycerol;Ablett;J. Chem. Soc. Faraday Trans.,1992

2. Prédiction de l'activité de l'eau, des températures d'ébullition et de congélation de solutions aqueuses de sucres par un modèle UNIFAC;Achard;Ind. Alim. Agr.,1992

3. Viscosity—temperature function for sorbitol from combined viscosity and differential scanning calorimetry studies;Angell;J. Phys. Chem.,1982

4. Product collapse during freeze-drying of foods;Bellows,1973

5. Velocity of linear crystallization of ice in macromolecular systems;Blond;Cryobiology,1988

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