Differential scanning calorimetry in food research-A review

Food Chemistry

Volumn 10, Issue 4, 1983, Pages 239-265

  Biliaderis, Costas G ^a  

^a NATIONAL RESEARCH COUNCIL CANADA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0001192391     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(83)90081-X     Document Type: Review

References (109)

1. Functional properties of microwave-heated soybean proteins
2. Phase behavior of tristearin/trioctanoin mixtures
3. Computation of kinetic parameters for differential enthalpimetric data
4. Evaluation of the differential scanning calorimetric method for fat solids
5. Some applications of differential thermal analysis to oils and fats
6. Calorimetry and thermogravimetry of bound water in dried milk and whey powders
7. Starch gelatinization phenomena studied by differential scanning calorimetry
8. Starch gelatinization phenomena studied by differential scanning calorimetry
9. A calorimetric study of the chymotrypsinogen family of proteins
10. The application of differential thermal analysis to the study of reaction kinetics
11. The thermodynamics of protein denaturation I. The denaturation of chymotrypsinogen
12. The thermodynamics of protein denaturation III. The denaturation of ribonuclease in water and in aqueous urea and aqueous ethanol mixtures
13. Applications of thermal analysis in the food, dairy, and agricultural industries
14. Studies of water binding by differential thermal analysis I. Dough studies using the boiling mode
15. Cocoa butter and confectionery fats
16. Effect of storage temperature on the aging of concentrated wheat starch gels
17. Oil stability
18. Calorimetric determination of unfreezable water in dough
19. A differential scanning calorimetric study of the thermal denaturation of bovine β-lactoglobulin
20. A study of the baking process by differential scanning calorimetry
21. Phase transitions of starch-water system
22. Heat stabilization produced by protein-protein association
23. A differential calorimetric study of conversion of ovalbumin to S-ovalbumin in eggs
24. Multiple phase transitions of starches and Nageli amylodextrins
25. A differential scanning calorimetric study of the stability of egg white to heat denaturation
26. Increase in the stability of avidin produced by binding of biotin
27. Nonequivalence of the metal binding sites of conalbumin
28. Iron binding to conalbumin
29. Effects of water content on the gelatinization of wheat starch
30. Water and protein hydration
31. Differential scanning calorimetry: Recent applications
32. Polymorphism of saturated triglycerides II. 1,3-dipalmito triglycerides
33. Effect of 2-oleodipalmitin and 2-elaidodipalmitin on polymorphic behavior of cocoa butter
34. Differential thermal analysis of thermally reversible gels
35. Differential scanning calorimetry of single acid triglycerides: Effect of chain length and unsaturation
36. Polymorphism in single-acid triglycerides of positional and geometric isomers of octadecenoic acid
37. Influence of water content on the stability of myoglobin to heat treatment
38. Differential thermal analysis of fats I. Principle, apparatus and procedure
39. Changes of muscle proteins during the heating of meat
40. Heats of fusion for some triglycerides by differential scanning calorimetry
41. Differential thermal analysis. III. Melting curves of oils and fats
42. The significant role played by water present in foodstuffs
43. Reversible denaturation of sperm whale myoglobin. II. Thermodynamic analysis
44. Physico-chemical aspects of soy proteins structure formation
45. Aggregation and denaturation involved in gel formation
46. Methods of studying functional characteristics of vegetable proteins
47. A sedimentation equilibrium study of the interaction between ovalbumin and lysozyme
48. Detection and enthalpy of vaporization of bound water in biopolymers by DTA
49. Polymorphism of cocoa butter, shown by differential scanning calorimetry
50. Thermodynamics of protein denaturation
51. Studies in palm oil crystallization
52. Gelatinization properties of high-ratio cake flours
53. Water binding index of proteins as determined by differential microcalorimetry
54. Denaturation thermoprofiles of some proteins
55. Dehydration thermoprofiles of amino acids and proteins
56. The DSC thermal analysis of crystallization behavior in palm oil. I
57. The DSC thermal analysis of crystallization behavior in palm oil. II
58. Functional properties of soy proteins
59. Reaction kinetics in differential thermal analysis
60. Differential scanning calorimetry (DSC) studies on the structures of water-ethanol mixtures and aged whiskey
61. Differential scanning calorimetry (DSC) studies on the freezing processes of water-ethanol mixtures and distilled spirits
62. Interactions between water and surface active lipids in food systems
63. Functions of emulsifiers in food systems
64. Calorimetric determination of the amylose content of starches based on the formation and melting of the amylose-lysolecithin complex
65. Calorimetric determination of the amylose content of starches based on the formation and melting of the amylose-lysolecithin complex
66. Phase transitions of amylose-lipid complexes in starches A calorimetric study
67. Thermal analysis of lipids, proteins and biological membranes
68. Differential thermal analysis of fats. II. Melting behavior of some pure glycerides
69. Polymorphism of saturated triglycerides I. 1,3-distearotriglycerides
70. Manufactured hard butters
71. The measurement of fatty solids by differential scanning calorimetry
72. Calorimetric and chiroptical evidence of aggregate-driven helix formation in carrageenan systems
73. Functional attributes of proteins—A noncovalent approach to processing and utilizing plant proteins
74. sl-casein and between lysozyme and ovalbumin
75. Differential thermal analysis of frozen food systems II Microscale studies on egg white cod and celery
76. A study of palmitic-stearic triglycerides and their binary mixtures by differential thermal analysis (DTA) I. Pure triglycerides
77. Thermal behavior of aqueous gelatin solution
78. Thermal investigations of biopolymer solutions and scanning microcalorimetry
79. Stability of proteins
80. A thermodynamic approach to the problem of stabilization of globular protein structure: A calorimetric study
81. Differential scanning calorimetry of meat proteins
82. Helix-coil transition in gelling polysaccharides
83. Oils, fats, soaps and waxes
84. Differential scanning calorimetry of palm kernel oil products
85. Structural studies of ribonuclease. XI. Kinetics of denaturation
86. Crystallization and fractionation of milk fat
87. Application of differential scanning calorimetry to butter
88. Differential thermal analysis and differential scanning calorimetry in the study of water in foods
89. The DTA investigations of thermal resistance of autoxidation products cumulated in oxidized oleyl alcohol, oleic acid and methyl oleate
90. Thermal properties of the starch/water system
91. Protein denaturation
92. Stability of troponin C
93. A calorimetric study of thermally induced conformational transition of ribonuclease A and certain of its derivatives
94. DSC-Untersuchungen an Stärken
95. Comparison of SFI, DSC and NMR methods for determining solid-liquid ratios in fats
96. Influence of temperature-induced phase transition on fat emulsions
97. Water binding capacity of commercially produced native and modified starches
98. Application of differential scanning calorimetry to starch gelatinization I Commercial native and modified starches
99. Application of differential scanning calorimetry to starch gelatinization II Effect of heating rate and moisture level
100. Application of differential scanning calorimetry to starch gelatinization III Effect of sucrose and sodium chloride
101. Differential scanning calorimetric studies of muscle and its constitutent proteins