Antiplasticization of Food Polymer Systems by Low Molecular Mass Diluents-Reference-Cited by-同舟云学术

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Antiplasticization of Food Polymer Systems by Low Molecular Mass Diluents

Published:2010-05-14 Issue: Volume: Page:115-137
ISSN:
Container-title:Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
language:
Short-container-title:

Author:

Seow C. C.

Publisher

Wiley-Blackwell

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/9780470958193.ch8/fullpdf

Reference94 articles.

1. A model for antiplasticization in polystyrene;Anderson;Macromolecules,1995

2. Dielectric study of the antiplasticization of trehalose by glycerol;Anopchenko;Phys Rev [E],2006

3. The fracture behaviour of starch and gluten in the glassy state;Attenburrow;J Cereal Sci,1992

4. Thermodynamics of amorphous starch - water systems. 1. Volume fluctuations;Benczédi;Macromolecules,1998

5. Changes in state of water in proteinaceous systems;Berlin;J Colloid Interface Sci,1970

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1. From amyloid fibrils to microfiber condensates: Tuning microfluidic coextrusion of food-grade β-lactoglobulin-pectin core-shell fibers by changes of protein structure;Food Hydrocolloids;2023-10

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