Water–water and water–macromolecule interactions in food dehydration and the effects of the pore structures of food on the energetics of the interactions-Reference-Cited by-同舟云学术

Water–water and water–macromolecule interactions in food dehydration and the effects of the pore structures of food on the energetics of the interactions

Published:2012-06 Issue:4 Volume:110 Page:514-524
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Wang J.-C.,Liapis A.I.

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

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2. Barbosa-Canoras, G.V., Fontana, Jr., A.J., Schmidt, S.J., Labuza. T.P. 2007. Water activity in foods: Fundamental and applications, Blackwell Publishing Ltd., And the Institute of Food Technologists, Oxford, United Kingdom.

3. Water activity in food processing and preservation;Bhandari,2008

4. Drying of herbal medicines and tea;Chen,2006

5. Biophysics And Biochemistry at Low Temperatures;Franks,1985

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