Diffusion and Sorption Kinetics of Water in Foods-Reference-Cited by-同舟云学术

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Diffusion and Sorption Kinetics of Water in Foods

Published:2020-04-17 Issue: Volume: Page:287-309
ISSN:
Container-title:Water Activity in Foods
language:
Short-container-title:

Author:

Labuza Theodore P.,Altunakar Bilge

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781118765982.ch12

Reference57 articles.

1. Diffusion in glassy polymers

2. American Society for Testing and Materials(1996).ASTM E96. Standard test methods for water vapor transmission of materials.www.astm.org(accessed November 2019).

3. Evaluation of the Moisture Permeability Characteristics of Chocolate Films as an Edible Moisture Barrier

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2. Rheological, Thermal, and Moisture Sorption Characterisation of cocoa-flavoured Confectionery Coatings Elaborated with Isomalt as Sucrose Substitute;Food Biophysics;2023-12-12

3. Water adsorption isotherms and phase transitions of spray-dried chickpea beverage;LWT;2023-09

4. Moisture sorption isotherms of reduced‐sugar confectionery coatings elaborated with stevia: Mathematical modeling and thermodynamic analysis;Journal of Food Process Engineering;2023-06-23

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