Glass transition and food technology: A critical appraisal

Journal of Food Science

Volumn 67, Issue 7, 2002, Pages 2444-2458

  Le Meste, M ^a   Champion, D ^a   Roudaut, G ^a   Blond, G ^a   Simatos, Denise ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Amorphous regions; Glass transition; Glassy state; Relaxation; Water activity; WLF

Indexed keywords

EID: 0036750230     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08758.x     Document Type: Review

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