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Volumn 30, Issue 5, 2002, Pages 279-282

High sugar/polysaccharide glasses: Resolving the role of water molecules in structure formation

Author keywords

Calorimetry; Dynamic oscillation; Glass transition; Polysaccharide; Sugar

Indexed keywords

POLYMER; POLYSACCHARIDE; SUGAR; WATER;

EID: 0036805570     PISSN: 01418130     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0141-8130(02)00034-X     Document Type: Article
Times cited : (19)

References (19)
  • 2
    • 4243354935 scopus 로고    scopus 로고
    • P.A. Williams, & G.O. Phillips. Cambridge: The Royal Society of Chemistry
    • Oakenfull D. Williams P.A., Phillips G.O., Gums and stabilisers for the food industry 10. 2000;277 The Royal Society of Chemistry, Cambridge.
    • (2000) Gums and stabilisers for the food industry 10 , pp. 277
    • Oakenfull, D.1
  • 3
    • 0003588637 scopus 로고    scopus 로고
    • S.E. Hill, D.A. Ledward, & J.R. Mitchell. Gaithersburg: Aspen Publishers
    • Kasapis S. Hill S.E., Ledward D.A., Mitchell J.R., Functional properties of food macromolecules. 1998;227 Aspen Publishers, Gaithersburg.
    • (1998) Functional properties of food macromolecules , pp. 227
    • Kasapis, S.1
  • 4
    • 0003473603 scopus 로고
    • G.O. Phillips, D.J. Wedlock, & P.A. Williams. Oxford: Pergamon Press
    • Morris E.R. Phillips G.O., Wedlock D.J., Williams P.A., Gums and stabilisers for the food industry 2. 1984;57 Pergamon Press, Oxford.
    • (1984) Gums and stabilisers for the food industry 2 , pp. 57
    • Morris, E.R.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.