Principles of Frozen Storage
Author:
Publisher
CRC Press
Link
http://www.crcnetbase.com/doi/pdf/10.1201/9780203022009.ch3
Reference88 articles.
1. Glass transition of the amorphous phase in frozen aqueous systems
2. Polymer-polymer miscibility and enthalpy relaxations
3. Phenomenological relationship between dielectric relaxation and thermodynamic recovery processes near the glass transition
Cited by 4 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
1. Sponge cake microstructure, starch retrogradation and quality changes during frozen storage;International Journal of Food Science & Technology;2016-07-04
2. Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar);Journal of Food Science and Technology;2015-08-13
3. Changes in water holding capacity and drip loss of Atlantic salmon (Salmo salar) muscle during superchilled storage;LWT - Food Science and Technology;2014-03
4. Beyond Glass Transitions: Studying the Highly Viscous and Elastic Behavior of Frozen Protein Formulations Using Low Temperature Rheology and Its Potential Implications on Protein Stability;Pharmaceutical Research;2012-10-16
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