Glass Transition Behavior of Cookie Studied by Thermal Rheological Analysis
Author:
Affiliation:
1. Department of Biofunctional Science and Technology, Graduate School of Biosphere Science, Hiroshima University
2. Faculty of Applied Biological Science, Hiroshima University
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/13/4/13_109/_pdf
Reference34 articles.
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2. 2) Y. H. Roos; “Phase transitions in foods”, Y. H. Roos ed., Academic Press, 1995, pp. 109-156.
3. 3) M. Le Meste, D. Champion, G. Roudaut, G. Blond, D. Simatos; Glass transition and food technology: A critical appraisal. J. Food Sci., 67, 2444–2458 (2002).
4. 4) B. Cuq, C. Icard-Vernière; Characterisation of glass transition of durum wheat semolina using modulated differential scanning calorimetry. J. Cereal Sci., 33, 213-221 (2001).
5. 5) P. Thanatuksorn, K. Kawai, K. Kajiwara, T. Suzuki; Effects of ball-milling on the glass transition of wheat flour constituents. J. Sci. Food Agric., 89, 430-435 (2009).
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1. Effect of sugar composition on the water sorption and softening properties of cookie;Food Chemistry;2014-02
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