Author:
Hedegaard R.V.,Skibsted L.H.
Reference81 articles.
1. Oxygen permeation through an oil-encapsulating glassy food matrix studied by ESR line broadening using a nitroxyl spin probe;Andersen;Food Chemistry,2000
2. Glass transition of freeze-concentrated aqueous solution of ascorbic acid as studied by alternating differential scanning cal-orimetry;Andersen;Food Science and Technology-Lebensmittel-Wissenschaft and Technologie,1998
3. Effect of preheat treatment and storage on the properties of whole milk powder – changes in sensory properties;Baldwin;Netherlands Milk and Dairy Journal,1991
4. Storage stability of cappuccino powder;Becker;Milchwissenschaft-Milk Science International,2009
5. Implication of glass transition for the drying and stability of dried foods;Bhandari;Journal of Food Engineering,1999
Cited by
34 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献