Definition and applications of the network glass transition temperature

Author:

Kasapis Stefan

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

1. Modelling of heat capacity–temperature data for sucrose-water systems;Ablett;Journal of Chemical Society—Faraday Transactions,1992

2. A history of the glassy state;Allen,1993

3. Departure from the Vogel behaviour in the glass transition-thermally stimulated recovery, creep and dynamic mechanical analysis studies;Alves;Polymer,2004

4. Anonymous. (1997). All about the hard Gelatin capsule. Technical report of the Warner-Lambert Company. NJ, USA: Morris Plains.

5. Edible films made from gelatin, soluble starch and polyols;Arvanitoyannis;Food Chemistry,1997

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