Effect of cellulose powder content on the water sorption, glass transition, mechanical relaxation, and caking of freeze-dried carbohydrate blend and food powders
Author:
Funder
Tojuro Iijima Foundation for Food Science and Technology
Publisher
Elsevier BV
Subject
Food Science
Reference46 articles.
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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
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