Moisture diffusivity in concentrated and dry protein-carbohydrate films-Reference-Cited by-同舟云学术

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Moisture diffusivity in concentrated and dry protein-carbohydrate films

Published:2019-12 Issue: Volume:97 Page:105219
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Siemons I.,Boom R.M.,van der Sman R.G.M.,Schutyser M.A.I.

Funder

Netherlands Organisation for Scientific Research

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference58 articles.

1. Effects of various heat treatments on structure and solubility of whey proteins;deWit;Journal of Dairy Science,1984

2. Drainage of curd;Akkerman,1992

3. Physical Chemistry (Ninth);Atkins,2010

4. Maltodextrin molecular weight distribution influence on the glass transition temperature and viscosity in aqueous solutions;Avaltroni;Carbohydrate Polymers,2004

5. Concentration dependence of the flory χ parameter within two-state models;Baulin;Macromolecules,2002

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2. Pore development in viscoelastic foods during drying;Soft Matter;2024

3. Evaluation of cassava leaves extract as a material to produce biopolymer-based films;Food Hydrocolloids;2023-11

4. Effects of viscoelasticity on moisture sorption of maltodextrins;Food Hydrocolloids;2023-05

5. Acetone release during thin film drying of maltodextrin solutions as model system for spray drying;Journal of Food Engineering;2023-04

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