Effects of glass transition and hydration on the biological stability of dry yeast-Reference-Cited by-同舟云学术

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Effects of glass transition and hydration on the biological stability of dry yeast

Published:2021-03-02 Issue:4 Volume:86 Page:1343-1353
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Kawai Kiyoshi¹²^ORCID,Sato Kyoya²,Lee Kyeongmin³,Koseki Shigenobu³^ORCID

Affiliation:

1. Graduate School of Integrated Sciences for Life Hiroshima University 1‐4‐4 Kagamiyama Higashi‐Hiroshima Hiroshima 739‐8528 Japan

2. Graduate School of Biosphere Science Hiroshima University 1‐4‐4 Kagamiyama Higashi‐Hiroshima Hiroshima 739‐8528 Japan

3. Graduate School of Agricultural Science Hokkaido University Kita 9 Nishi 9 Sapporo Hokkaido 060‐8589 Japan

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15663

Reference40 articles.

1. Continuously Distributed Glass Transition of Maca (Lepidium meyenii Walpers) Powder and Impact on Caking Properties

2. Liquid fragility and the glass transition in water and aqueous solutions

3. Glass formation in plant anhydrobiotes: survival in the dry state

4. Raman spectra and water absorption of bovine serum albumin

5. Thermal Stability of Invertase in Reduced-Moisture Amorphous Matrices in Relation to Glassy State and Trehalose Crystallization

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3. Freezing of Water Solvation Dynamics in Nanoconfinement by Reverse Micelles at Room Temperature;Langmuir;2024-06-13

4. Microencapsulation of olive mill wastewater in Saccharomyces cerevisiae cells by spray drying and in vitro bioaccessibility of phenolic compounds;Food & Function;2023

5. Encapsulation of anthocyanins from chokeberry (Aronia melanocarpa) with plazmolyzed yeast cells of different species;Food and Bioproducts Processing;2023-01

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