Crystal-Melt Phase Change of Food and Biopolymers-Reference-Cited by-同舟云学术

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Crystal-Melt Phase Change of Food and Biopolymers

Published:2017-02-17 Issue: Volume: Page:119-139
ISSN:
Container-title:Glass Transition and Phase Transitions in Food and Biological Materials
language:
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Author:

Senapati Sudipta¹,Rana Dipak²,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

Publisher

John Wiley & Sons, Ltd

Reference87 articles.

1. Fungal spoilage of starch-based foods in relation to its water activity (aw);Abdullaha;Journal of Stored Products Research,2000

2. Phase transition of apple cuticles: A DSC study;Aggarwal;Thermochimica Acta,2001

3. Physico-chemical, rheological, calorimetric and dielectric behavior of selected Indian honey;Ahmed;Journal of Food Engineering,2007

4. Hygroscopicity and thermal properties of soybeans;Alam;Transactions of the ASAE,1973

5. Rates of crystallization of dried lactose-sucrose mixtures;Arvanitoyannis;Journal of Food Science,1994

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