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Volumn 18, Issue 2, 1997, Pages 99-106

Temperature and viscosity for structural collapse and crystallization of amorphous carbohydrate solutions

Author keywords

Amorphous carbohydrate; devitrification; freeze drying; glass transition; glass softening; ice formation; solute crystallization; structural collapse; viscosity

Indexed keywords


EID: 0030888132     PISSN: 01432044     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper
Times cited : (26)

References (35)
  • 17
    • 0002411775 scopus 로고
    • Goldblith SA, Rey I and Rothmar WW (eds) Academic Press, New York
    • Mackenzie AP (1975) in Freeze-drying and Advanced Food Technology, Goldblith SA, Rey I and Rothmar WW (eds) Academic Press, New York, pp. 277-307.
    • (1975) Freeze-drying and Advanced Food Technology , pp. 277-307
    • Mackenzie, A.P.1
  • 27
    • 0026037684 scopus 로고
    • Levine H and Slade L (eds) Plenum Press, New York
    • Simatos D and Blond G (1991) in Water Relationships in Food, Levine H and Slade L (eds) Plenum Press, New York, pp. 139-155.
    • (1991) Water Relationships in Food , pp. 139-155
    • Simatos, D.1    Blond, G.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.