Physical Properties of Foods and the Effect of Water on Them-Water Activity and Glass Transition-Reference-Cited by-同舟云学术

Physical Properties of Foods and the Effect of Water on Them-Water Activity and Glass Transition

Published:2020-12-15 Issue:4 Volume:21 Page:161-169
ISSN:1345-7942
Container-title:Japan Journal of Food Engineering
language:en
Short-container-title:Japan J. Food Eng.

Author:

KUMAGAI Hitoshi¹

Affiliation:

1. Department of Food Science and Nutrition, Kyoritsu Women's University

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.jstage.jst.go.jp/article/jsfe/21/4/21_20584/_pdf

Reference13 articles.

1. 1) H. Kumagai, H. Kumagai, T. Hagiwara; “Physical Properties of Foods and Effect of Water on Them I Physical Properties and Water in Food Engineering” (in Japanese), Jap. J. Food Eng., 9, 79-89 (2008).

2. 2) H. Kumagai; “Physical Properties of Foods and Effect of Water on Them II Electric Properties and Dielectric Relaxation” (in Japanese), Jap. J. Food Eng., 9, 123-134 (2008).

3. 3) H. Kumagai, H. Kumagai; “Physical Properties of Foods and Effect of Water on ThemⅢ Analysis of Molecular Mobility in Glassy and Rubbery Foods by Electric and Pulse-NMR Measurements” (in Japanese), Jap. J. Food Eng., 9, 197-206 (2008).

4. 4) H. Kumagai, H. Kumagai; Physical Properties of Foods and Effect of Water on Them, V Rheology and Food Engineering (in Japanese), Jap. J. Food Eng., 10, 137-148 (2009)．

5. 5) H. Kumagai, H. Kumagai, M. Takada; “Introduction of Food Engineering-Manufacture and Preservation (Shokuhinkogaku nyumon-Shokuhin seizo to hozon no kanngaekata)”, I & K Corporation, Tokyo, Japan, 2005.

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