State Diagrams of Food Materials
作者： Didem Z. Icoz , Jozef L. Kokini
DOI: 10.1007/978-0-387-71947-4_7
关键词:
摘要:
springer.com
sci-hub.st 参考文章(20)
Harry Levine, Louise Slade, Influences of the Glassy and Rubbery States on the Thermal, Mechanical, and Structural Properties of Doughs and Baked Products Springer, Boston, MA. pp. 157- 330 ,(1990) , 10.1007/978-1-4613-0861-4_5
Yrjo H Roos, Phase Transitions in Foods ,(1995)
A. K. Soper, Water and Ice Science. ,vol. 297, pp. 1288- 1289 ,(2002) , 10.1126/SCIENCE.297.5585.1288
Thomas G. Fox, Paul J. Flory, Second‐Order Transition Temperatures and Related Properties of Polystyrene. I. Influence of Molecular Weight Journal of Applied Physics. ,vol. 21, pp. 581- 591 ,(1950) , 10.1063/1.1699711
H. Bizot, P. Le Bail, B. Leroux, J. Davy, P. Roger, A. Buleon, Calorimetric evaluation of the glass transition in hydrated, linear and branched polyanhydroglucose compounds Carbohydrate Polymers. ,vol. 32, pp. 33- 50 ,(1997) , 10.1016/S0144-8617(96)00146-4
Yrjö Roos, Melting and glass transitions of low molecular weight carbohydrates Carbohydrate Research. ,vol. 238, pp. 39- 48 ,(1993) , 10.1016/0008-6215(93)87004-C
Danji Fukushima, Structures of plant storage proteins and their functions Food Reviews International. ,vol. 7, pp. 353- 381 ,(1991) , 10.1080/87559129109540916
John H. Aklonis, Mitchel Shen, William J. MacKnight, Warren P. Mason, Introduction to polymer viscoelasticity ,(1983)
Akinori Mizuno, Masata Mitsuiki, Masao Motoki, Effect of Crystallinity on the Glass Transition Temperature of Starch. Journal of Agricultural and Food Chemistry. ,vol. 46, pp. 98- 103 ,(1998) , 10.1021/JF970612B
C. F. Wang, J. L. Kokini, Simulation of the nonlinear rheological properties of gluten dough using the Wagner constitutive model Journal of Rheology. ,vol. 39, pp. 1465- 1482 ,(1995) , 10.1122/1.550611