Analysis of Molecular or Ion Mobility in Glassy and Rubbery Foods by Electric and Proton-NMR Measurements-Reference-Cited by-同舟云学术

Analysis of Molecular or Ion Mobility in Glassy and Rubbery Foods by Electric and Proton-NMR Measurements

Published:2002 Issue:2 Volume:8 Page:95-105
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

KUMAGAI Hitoshi¹,KUMAGAI Hitomi²

Affiliation:

1. Department of Applied Biological Chemistry, The University of Tokyo

2. Department of Agricultural and Biological Chemistry, Nihon University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/8/2/8_2_95/_pdf

Reference54 articles.

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2. Ablett, A.H., Darke, M.J., Izzard, M.J. and Lillford, P.J.. (1993). Studies of the glass transition in malto-oligomers. In “The Glassy State in Foods.” Ed. by J.M.V. Blanshard, P.J. Lillford, Nottingham University Press, Leicestershire, U.K.

3. Ambrus, J.H., Moynihan. C.T. and Macedo, P.B.. (1972). Conductivity relaxation in a concentrated aqueous electrolyte solution. J. Phys. Chem., 76, 3287–3295.

4. Angell, C.A.. (1966). Free volume-entropy interpretation of the electrical conductance of aqueous electrolyte solutions in the concentration range 2–20 N. J. Phys. Chem., 70, 3988–3997.

5. Angell, C.A.. (1990). Dynamic processes in ionic glasses. Chem. Rev., 90, 523–542.

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