The use of Arrhenius and WLF kinetics to rationalise the rubber-to-glass transition in high sugar/κ-carrageenan systems

Food Hydrocolloids

Volumn 15, Issue 3, 2001, Pages 239-245

  Kasapis, S ^a  

^a SULTAN QABOOS UNIVERSITY   (Oman)

Author keywords

[No Author keywords available]

Indexed keywords

ELASTIC MODULI; GELS; GLASS; GLUCOSE; SHEAR STRAIN; VITRIFICATION;

ARRHENIUS; CARRAGEENANS; CO-SOLUTES; CONTROLLED COOLING; DEFORMATION DYNAMICS; DYNAMIC OSCILLATIONS; GLASSY STATE; HOT SOLUTIONS; SMALL DEFORMATIONS; TRANSITION REGIONS;

GLASS TRANSITION;

CARRAGEENAN; GLUCOSE;

ARTICLE; CHEMICAL REACTION KINETICS; FOOD PROCESSING; FOOD QUALITY; LIQUID; OMAN; SYRUP;

ARRHENIUS;

EID: 0035020242     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(01)00020-0     Document Type: Article

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