Probing the Physical and Sensory Properties of Food Systems Using NMR Spectroscopy-Reference-Cited by-同舟云学术

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Probing the Physical and Sensory Properties of Food Systems Using NMR Spectroscopy

Published:1999 Issue: Volume: Page:79-94
ISSN:
Container-title:Advances in Magnetic Resonance in Food Science
language:
Short-container-title:

Author:

Schmidt S.J.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/M3357T8845K171R6.pdf

Reference51 articles.

1. ‘Introduction to Physical Polymer Science’;Sperling,1992

2. ‘Phase Transitions in Foods’;Roos,1995

3. The glass transition of amylopectin measured by DSC, DMTA and NMR

4. A study of the glass transition of amylopectin—sugar mixtures

5. Water in Foods and Biological Materials: A Nuclear Magnetic Resonance Approach;Ruan,1998

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2. Evaluation of physicochemical, thermomechanical, and structural properties of chickpea flour composite films reinforced with crystalline nanocellulose;Journal of Applied Polymer Science;2019-08-14

3. A Review of Methods, Data and Applications of State Diagrams of Food Systems;Food Engineering Reviews;2010-04-21

4. Lebensmittelphysik;Handbuch für Lebensmittelchemiker;2010

5. Lebensmittelphysik;Taschenbuch für Lebensmittelchemiker;2006

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