Identification of complex glass transition phenomena by DSC in expanded cereal-based food extrudates: Impact of plasticization by water and sucrose-Reference-Cited by-同舟云学术

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Identification of complex glass transition phenomena by DSC in expanded cereal-based food extrudates: Impact of plasticization by water and sucrose

Published:2019-03 Issue: Volume:245 Page:43-52
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Masavang Supuksorn,Roudaut Gaëlle,Champion Dominique

Funder

Ministry of Science and Technology, Thailand

AgroSup Dijon

Regional Council of Bourgogne - Franche Comté, France

Fonds Européen de Développement Régional (FEDER), (European Union)

Publisher

Elsevier BV

Subject

Food Science

Reference67 articles.

1. Models of sorption isotherms for food: uses and limitations, Vitae;Andrade;Rev. Fac. Quim. Farm.,2011

2. Thermal properties of polysaccharides at low moisture: 1—an endothermic melting process and water-carbohydrate interactions;Appelqvist;Carbohydr. Polym.,1993

3. Effect of water activity on the crispiness of a biscuit (Crackerbread): mechanical and acoustic evaluation;Arimi;Food Res. Int.,2010

4. Effect of sucrose on the structure, mechanical strength and thermal properties of corn extrudates;Barrett;Carbohydr. Polym.,1995

5. Implication of glass transition for the drying and stability of dried foods;Bhandari;J. Food Eng.,1999

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