Low-temperature stability and the glassy state in frozen foods-Reference-Cited by-同舟云学术

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Low-temperature stability and the glassy state in frozen foods

Published:1992-01 Issue:4 Volume:25 Page:317-325
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Douglas Goff H.

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

1. Ice crystallization and its control in frozen food systems;Blanshard,1987

2. Crystallization from concentrated sucrose solutions;Blanshard,1991

3. Water-galactose system: Supplemented state diagram and unfrozen water;Blond;Cryo-Letters,1989

4. Glass transition of the amorphous phase in frozen aqueous systems;Blond;Thermochim. Acta,1991

5. Linear rate of water crystallization as influenced by temperature of hydrocolloid suspensions;Budiaman;J. Dairy Sci.,1987

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