The effect of glass transition on the desired and undesired agglomeration of amorphous food powders

Author:

Palzer Stefan

Publisher

Elsevier BV

Subject

Applied Mathematics,Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry

Reference28 articles.

1. Effect of water content on the glass transition and caking of fish protein hydrolisates;Aguilera;Biotechnology Progress,1993

2. Interaction and deformation of elastic bodies: origin of adhesion hysteresis;Attard;Journal of Physical Chemistry B,2000

3. Caking and stickiness of dairy-based food powders as related to glass transition;Chuy;Journal of Food Science,1994

4. Föll, H., 2004. Hyperscript of the course: Einführung in die Materialwissenschaft. Christian-Albrechts-University, Kiel/Germany (Chapter 9.1).

5. Viscous flow of crystalline bodies under action of surface tension;Frenkel;Journal of Physics,1945

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