Prediction and control of glass transition temperature for hydrogenated starch hydrolysates and its impact on the texture modification of gummy
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference46 articles.
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4. Thermodynamic study of the glass relaxation phenomena. DSC study of annealing of maltitol glass;Claudy;Journal of Thermal Analysis and Calorimetry,2002
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1. 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
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5. Estimation of Albumin Denaturation Temperature in Hydrogenated Starch Hydrolysate Solutions Based on Water Activity Measurements;Japan Journal of Food Engineering;2022-12-15
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