Study of glass transition and enthalpy relaxation of mixtures of amorphous sucrose and amorphous tapioca starch syrup solid by differential scanning calorimetry (DSC)-Reference-Cited by-同舟云学术

Study of glass transition and enthalpy relaxation of mixtures of amorphous sucrose and amorphous tapioca starch syrup solid by differential scanning calorimetry (DSC)

Published:2007-08 Issue:3 Volume:81 Page:599-610
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Liu Yeting,Bhandari Bhesh,Zhou Weibiao

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

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4. Physical stability of redispersible dry emulsions containing amorphous sucrose;Christensen;European Journal of Pharmaceutics and Biopharmaceutices,2002

5. Physical aging of glassy normal and waxy rice starches: thermal and mechanical characterization;Chung;Carbohydrate Polymers,2004

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