Glass Transition and Enthalpy Relaxation of Amorphous Food Saccharides: A Review-Reference-Cited by-同舟云学术

Glass Transition and Enthalpy Relaxation of Amorphous Food Saccharides: A Review

Published:2006-07-13 Issue:16 Volume:54 Page:5701-5717
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liu Yeting¹,Bhandari Bhesh¹,Zhou Weibiao¹

Affiliation:

1. Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Science Drive 4, Singapore 117543, and School of Land and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf060188r

Reference62 articles.

1. Characteristics and Significance of the Amorphous State in Pharmaceutical Systems

2. Implication of glass transition for the drying and stability of dried foods

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