(Q58874566)

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

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Implication of glass transition for the drying and stability of dried foods (English)

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T Howes

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author name string

B.R Bhandari

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1

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publication date

May 1999

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published in

Journal of Food Engineering

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volume

40

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issue

1-2

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page(s)

71-79

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cites work

APPLICATION of the WLF EQUATION to DESCRIBE the COMBINED EFFECTS of MOISTURE and TEMPERATURE ON NONENZYMATIC BROWNING RATES IN FOOD SYSTEMS

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https://api.crossref.org/works/10.1016%2FS0260-8774%2899%2900039-4

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7 January 2021

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Second‐Order Transition Temperatures and Related Properties of Polystyrene. I. Influence of Molecular Weight

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https://api.crossref.org/works/10.1016%2FS0260-8774%2899%2900039-4

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7 January 2021

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Ideal copolymers and the second-order transitions of synthetic rubbers. i. non-crystalline copolymers

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https://api.crossref.org/works/10.1016%2FS0260-8774%2899%2900039-4

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7 January 2021

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The glass–liquid transition of hyperquenched water

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Effect of Water Activity on the Sensory Crispness and Mechanical Deformation of Snack Food Products

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7 January 2021

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Effect of water as a diluent on the glass transition behaviour of malto-oligosaccharides, amylose and amylopectin

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https://api.crossref.org/works/10.1016%2FS0260-8774%2899%2900039-4

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7 January 2021

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On modeling changes in food and biosolids at and around their glass transition temperature range

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https://api.crossref.org/works/10.1016%2FS0260-8774%2899%2900039-4

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7 January 2021

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On the use of the WLF model in polymers and foods

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10.1016/S0260-8774(99)00039-4

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(Q58874566)

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

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