Thermal Properties of Food and Biopolymer Using Relaxation Techniques-Reference-Cited by-同舟云学术

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Thermal Properties of Food and Biopolymer Using Relaxation Techniques

Published:2017-02-17 Issue: Volume: Page:141-157
ISSN:
Container-title:Glass Transition and Phase Transitions in Food and Biological Materials
language:
Short-container-title:

Author:

Mahanta Arun Kumar¹,Rana Dipak²,Sen Akhil Kumar³,Maiti Pralay¹

Affiliation:

1. School of Materials Science and Technology; Indian Institute of Technology (Banaras Hindu University); Varanasi India

2. Department of Chemical and Biological Engineering, Industrial Membrane Research Institute; University of Ottawa; Ottawa ON Canada

3. Chemical Engineering and Technology Department; Birla Institute of Technology, Mesra; Ranchi Jharkhand India

Publisher

John Wiley & Sons, Ltd

Reference57 articles.

1. Viscoelastic properties of sweet potato puree infant food;Ahmed;Journal of Food Engineering,2006

2. Effect of particle size and temperature on rheological, thermal, and structural properties of pumpkin flour dispersion;Ahmed;Journal of Food Engineering,2014

3. Characterization of water mobility in biscuit dough using a low-field 1H NMR technique;Assifaoui;Carbohydrate Polymer,2006

4. Relationship between the glass transition temperature and the melt flow behavior for gluten, casein and soya;Bengoechea;Journal of Cereal Science,2007

5. Predictive equations for the dielectric properties of foods;Calay;International Journal of Food Science and Technology,1995

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