Using Dielectric Relaxation Spectroscopy to Characterize the Glass Transition Time of Polydextrose-Reference-Cited by-同舟云学术

Using Dielectric Relaxation Spectroscopy to Characterize the Glass Transition Time of Polydextrose

Published:2015-05-05 Issue:6 Volume:80 Page:E1243-E1252
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Buehler Martin G.¹,Kindle Michael L.¹,Carter Brady P.¹

Affiliation:

1. Decagon Devices, Inc.; 2365 NE Hopkins Ct. Pullman WA 99163 U.S.A

Publisher

Wiley

Subject

Food Science

Reference34 articles.

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2. Developments in glass transition determination in foods using moisture sorption isotherms;Carter;Food Chem,2012

3. Chaudhary V. 2013 Fundamental studies of the effect of glass transition temperature on enzymatic activity in high-solid biomaterials Doctoral Thesis]. RMIT Univ

4. Determination of polydextrose as dietary fiber foods;Craig;J AOAC Intl,2000

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