Volumetric behaviour of maltose–water, maltose–glycerol and starch–sorbitol–water systems mixtures in relation to structural relaxation-Reference-Cited by-同舟云学术

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Volumetric behaviour of maltose–water, maltose–glycerol and starch–sorbitol–water systems mixtures in relation to structural relaxation

Published:2003-11 Issue:24 Volume:338 Page:2883-2887
ISSN:0008-6215
Container-title:Carbohydrate Research
language:en
Short-container-title:Carbohydrate Research

Author:

Lourdin Denis,Colonna Paul,Ring Stephen G.

Funder

Institut National de la Recherche Agronomique

Biotechnology and Biological Sciences Research Council

Publisher

Elsevier BV

Subject

Organic Chemistry,Biochemistry,General Medicine,Analytical Chemistry

Reference20 articles.

1. Water as a plasticizer: physico-chemical aspects of low-moisture polymeric systems

2. Water and the glass transition — Dependence of the glass transition on composition and chemical structure: Special implications for flour functionality in cookie baking

3. Calorimetric evaluation of the glass transition in hydrated, linear and branched polyanhydroglucose compounds

4. Phase Transitions in Foods;Roos,1995

5. ?Antiplasticization? in starch-glycerol films?

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