Predicting caking behaviors in powdered foods using a low-field nuclear magnetic resonance (NMR) technique

Author:

Chung Myong-Soo,Ruan Roger,Chen Paul,Kim Jin-Ho,Ahn Tae-Hoi,Baik Chang-Kyu

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. Caking phenomena in amorphous food powders;Aguilera;Trends in Food Science and Technology,1995

2. Starch retrogradation study in presence of sucrose by low-resolution nuclear magnetic resonance;Botlan;Cereal Chemistry,1995

3. Study of caking in powdered foods using nuclear magnetic resonance;Chung;Journal of Food Science,2000

4. Physical and chemical properties of caramel systems;Chung;Lebensmittel-Wissenschaft.und-Technologie,1999

5. Caking and stickiness of dairy-based food powders as related to glass transition;Chuy;Journal of Food Science,1994

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