Effect of cellulose powder content on the water sorption, glass transition, mechanical relaxation, and caking of freeze-dried carbohydrate blend and food powders-Reference-Cited by-同舟云学术

Effect of cellulose powder content on the water sorption, glass transition, mechanical relaxation, and caking of freeze-dried carbohydrate blend and food powders

Published:2021-08 Issue: Volume:148 Page:111798
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Alvino Granados Alex Eduardo,Kawai Kiyoshi^ORCID

Funder

Tojuro Iijima Foundation for Food Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Caking phenomena in amorphous food powders;Aguilera;Trends in Food Science & Technology,1995

2. Continuously distributed glass transition of maca (Lepidium meyenii Walpers) powder and impact on caking properties;Alvino Granados;Food Biophysics,2019

3. Browning, starch gelatinization, water sorption, glass transition, and caking properties of freeze-dried maca (Lepidium meyenii Walpers) powders;Alvino Granados;Journal of Applied Glycoscience,2020

4. Effect of glass transition temperature range on the caking behavior of freeze-dried carbohydrate blend powders;Alvino Granados;Food Engineering Reviews,2021

5. Liquid fragility and the glass transition in water and aqueous solutions;Angell;Journal of Food Engineering,1994

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Study of the effect of bleaching agents on the crystalline index of cellulose-based materials derived from corn husk by CP/MAS 13C NMR and FT-IR spectroscopies;Carbohydrate Polymers;2024-12

2. Effect of water activity on the mechanical glass transition and dynamical transition of bacteria-solute systems;Journal of Food Engineering;2024-08

3. Water uptake by freeze-dried potato and soybean powders: experiments and simulations;Journal of Food Science and Technology;2024-07-15

4. Water Sorption Isotherm and Critical Water Activity of Amorphous Water-Soluble Carbohydrates Characterized by the Glass Transition Temperature;Journal of Applied Glycoscience;2024-03-20

5. Investigating the Water Relations in Aqueous Extract Powders of Mango (Mangifera indica) Peel and Seed Waste for Their Use in Food Matrices as a Value-Added By-Product;Foods;2023-09-20