The plasticizing effect of water on proteins, polysaccharides and their mixtures. Glassy state of biopolymers, food and seeds

Food Hydrocolloids

Volumn 14, Issue 5, 2000, Pages 425-437

  Matveev, Yu I ^a   Grinberg, V Ya ^a   Tolstoguzov, V B ^b  

^a EMANUEL INSTITUTE OF BIOCHEMICAL PHYSICS   (Russian Federation)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Biopolymers; Calculations; Dipole dipole interactions; Glass transition temperature; Hydrogen bonds; Models; Plasticization; Polysaccharides; Proteins; Water

Indexed keywords

BEVERAGES; BIOMOLECULES; DIGITAL STORAGE; DIPOLE MOMENT; ELECTRIC DIPOLE MOMENTS; GLASS; GLASS TRANSITION; HYDROGEN BONDS; POLYSACCHARIDES; TEMPERATURE;

BOND DIPOLES; DIPOLE DIPOLE INTERACTIONS; EFFECT OF WATER; FOOD SYSTEM; GLASS TRANSITION TEMPERATURE TG; GLASSY STATE; GROUP CONTRIBUTIONS; PLASTICIZATION; PLASTICIZING EFFECTS; WATER BASED;

PROTEINS;

BIOPOLYMER; COPOLYMER; GLUTEN; PLASTICIZER; POLYSACCHARIDE; PROTEIN; WATER;

ARTICLE; DIPOLE; FOOD PROCESSING; HYDROGEN BOND; MODEL; MOLECULAR INTERACTION; POLYMERIZATION; THERMODYNAMICS;

EID: 0033828790     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(00)00020-5     Document Type: Article

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