Physical stability of co-freeze-dried powders made from NaCl and maltodextrins – Impact of NaCl on glass transition temperature, water vapour sorption isotherm and water vapour sorption kinetics-Reference-Cited by-同舟云学术

Physical stability of co-freeze-dried powders made from NaCl and maltodextrins – Impact of NaCl on glass transition temperature, water vapour sorption isotherm and water vapour sorption kinetics

Published:2023-03 Issue: Volume:136 Page:108238
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

See Xin Yi^ORCID,Dupas-Langlet Marina,Forny Laurent,Meunier Vincent^ORCID,Zhou Weibiao

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference32 articles.

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3. Effect of spray-drying process on physical properties of sodium chloride/maltodextrin complexes;Cho;Powder Technology,2015

4. Salt microspheres and potassium chloride usage for sodium reduction: Case study with sushi;Đorđević;Food Science and Technology International,2018

5. A new method to determine “equilibrated” water activity and establish sorption isotherm by erasing surface history of the samples;Dupas-Langlet;Journal of Food Engineering,2016

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