WATER ACTIVITY and PHYSICAL STATE EFFECTS ON AMORPHOUS FOOD STABILITY
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1993.tb00221.x/fullpdf
Reference40 articles.
1. Adsorption of Gases in Multimolecular Layers
2. The crystallisation of lactose with particular reference to its occurrence in milk powder
3. Compositional Variation of Glass-Transition Temperatures. 2. Application of the Thermodynamic Theory to Compatible Polymer Blends
4. Mechanism of stickiness in hygroscopic, amorphous powders
Cited by 228 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. Predictive model for the surface melting and puffing of freeze-dried amorphous materials;Cryobiology;2024-09
2. Water Sorption Isotherm and Critical Water Activity of Amorphous Water-Soluble Carbohydrates Characterized by the Glass Transition Temperature;Journal of Applied Glycoscience;2024-03-20
3. Spray drying encapsulation of natural food colorants;Spray Drying for the Food Industry;2024
4. Determination of Critical Storage Conditions for Spray-Dried Habanero Pepper (Capsicum chinense) Extracts by Coupling Water Adsorption Isotherms and Glass Transition Temperature;Foods 2023;2023-10-17
5. Investigating the Water Relations in Aqueous Extract Powders of Mango (Mangifera indica) Peel and Seed Waste for Their Use in Food Matrices as a Value-Added By-Product;Foods;2023-09-20
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