Physicochemical properties and relaxation time in strength analysis of amorphous poly (vinyl-pyrrolidone) and maltodextrin: Effects of water, molecular weight, and lactose addition-Reference-Cited by-同舟云学术

Physicochemical properties and relaxation time in strength analysis of amorphous poly (vinyl-pyrrolidone) and maltodextrin: Effects of water, molecular weight, and lactose addition

Published:2018-06 Issue: Volume:226 Page:82-95
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Liu Wenli,Roos Yrjö H.,Fan Fanghui

Funder

National Natural Science Foundation of China

Natural Science Foundation of Guangdong Province

Publisher

Elsevier BV

Subject

Food Science

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5. Glass transition temperature of water confined in lipid membranes as determined by anelastic spectroscopy;Castellano;Appl. Phys. Lett.,2006

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