Amorphous state and delayed ice formation in sucrose solutions
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb02001.x/fullpdf
Reference41 articles.
1. Heat capacity changes in glass-forming aqueous solutions and the glass transition in vitreous water;Angell;Journal of Physical Chemistry,1980
2. Product collapse during freeze-drying of liquid foods;Bellows;AICHE Symposium Series,1973
3. Water-galactose system: supplemented state diagram and unfrozen water;Blond;Cryo-Letters,1989
4. Compositional variation of glass-transition temperatures. 2. Application of the thermodynamic theory to compatible polymer blends;Couchman;Macromolecules,1978
5. A classical thermodynamic discussion of the effect of composition on glass-transition temperatures;Couchman;Macromolecules,1978
Cited by 226 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Water sorption modeling and monolayer of biological and food materials;LWT;2024-06
2. Colyophilized Sugar–Polymer Dispersions for Enhanced Processing and Storage Stability;Molecular Pharmaceutics;2024-05-17
3. Comparison of Sucrose and Trehalose for Protein Stabilization Using Differential Scanning Calorimetry;The Journal of Physical Chemistry B;2024-05-11
4. Protecting Proteins from Desiccation Stress Using Molecular Glasses and Gels;Chemical Reviews;2024-04-18
5. Development of a multi-stage model for freezing of a suspended binary solution droplet;International Journal of Heat and Mass Transfer;2024-04
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3