메뉴 건너뛰기




Volumn 63, Issue 2, 2006, Pages 210-217

Determination of physical changes of inulin related to sorption isotherms: An X-ray diffraction, modulated differential scanning calorimetry and environmental scanning electron microscopy study

Author keywords

Crystallinity; Glass transition; Inulin; Plasticization; Polymer

Indexed keywords

CRYSTAL STRUCTURE; DIFFERENTIAL SCANNING CALORIMETRY; GLASS TRANSITION; ISOTHERMS; POLYMERS; SCANNING ELECTRON MICROSCOPY; SORPTION; X RAY DIFFRACTION ANALYSIS;

EID: 31344446753     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2005.08.030     Document Type: Article
Times cited : (79)

References (31)
  • 1
    • 0141921628 scopus 로고    scopus 로고
    • Water sorption isotherms of starch powders Part 1: Mathematical description of experimental data
    • A.H. Al-Muhtaseb, W.A.M. McMinn, and T.R.A. Magee Water sorption isotherms of starch powders Part 1: mathematical description of experimental data Journal of Food Engineering 61 2004 297 307
    • (2004) Journal of Food Engineering , vol.61 , pp. 297-307
    • Al-Muhtaseb, A.H.1    McMinn, W.A.M.2    Magee, T.R.A.3
  • 3
    • 0032665707 scopus 로고    scopus 로고
    • Implication of glass transition for the drying and stability of dried foods
    • B.R. Bhandari, and T. Howes Implication of glass transition for the drying and stability of dried foods Journal of Food Engineering 40 1999 71 79
    • (1999) Journal of Food Engineering , vol.40 , pp. 71-79
    • Bhandari, B.R.1    Howes, T.2
  • 8
    • 0033724802 scopus 로고    scopus 로고
    • Towards an improved understanding of glass transition and relaxations in foods: Molecular mobility in the glass transition range
    • D. Champion, M. Le Meste, and D. Simatos Towards an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range Trends in Food Science & Technology 11 2000 41 55
    • (2000) Trends in Food Science & Technology , vol.11 , pp. 41-55
    • Champion, D.1    Le Meste, M.2    Simatos, D.3
  • 10
    • 0041320728 scopus 로고    scopus 로고
    • Organization and adhesive properties of the hyaluroran pericellular coat of chondrocytes and epithelial cells
    • M. Cohen, E. Klein, B. Geiger, and L. Addadi Organization and adhesive properties of the hyaluroran pericellular coat of chondrocytes and epithelial cells Biophysical Journal 85 2003 1996 2005
    • (2003) Biophysical Journal , vol.85 , pp. 1996-2005
    • Cohen, M.1    Klein, E.2    Geiger, B.3    Addadi, L.4
  • 11
    • 4243650406 scopus 로고    scopus 로고
    • Polysaccharide analysis: Maltodextrins, dextrans, inulin and others oligosaccharides
    • Literature CD
    • Dionex Corp., 1228 Titan Way, P.O. Box 3603, Sunnyville, CA, 94088-3603. (1999). Polysaccharide analysis: Maltodextrins, dextrans, inulin and others oligosaccharides. Application note 67. Literature CD.
    • (1999) Application Note , vol.67
  • 14
    • 0034174207 scopus 로고    scopus 로고
    • Effect of sugar and sorbitol on the formation of low methoxyl pectin gels
    • C.R.F. Grosso, P.A. Bobbio, and C. Airoldi Effect of sugar and sorbitol on the formation of low methoxyl pectin gels Carbohydrate Polymers 41 2000 421 424
    • (2000) Carbohydrate Polymers , vol.41 , pp. 421-424
    • Grosso, C.R.F.1    Bobbio, P.A.2    Airoldi, C.3
  • 15
    • 0032118124 scopus 로고    scopus 로고
    • Factors affecting crystallization and crystallization kinetics in amorphous corn starch
    • K. Jouppila, J. Kansikas, and Y.H. Roos Factors affecting crystallization and crystallization kinetics in amorphous corn starch Carbohydrate Polymers 36 1998 143 149
    • (1998) Carbohydrate Polymers , vol.36 , pp. 143-149
    • Jouppila, K.1    Kansikas, J.2    Roos, Y.H.3
  • 16
    • 0031074596 scopus 로고    scopus 로고
    • The physical state of amorphous corn starch and its impact on crystallization
    • K. Jouppila, and Y.H. Roos The physical state of amorphous corn starch and its impact on crystallization Carbohydrate Polymers 32 1997 95 104
    • (1997) Carbohydrate Polymers , vol.32 , pp. 95-104
    • Jouppila, K.1    Roos, Y.H.2
  • 17
    • 0027147762 scopus 로고
    • The effect of fructose and water on the glass transition of amylopectin
    • M. Kalichevsky, and J.M.V. Blanshard The effect of fructose and water on the glass transition of amylopectin Carbohydrate Polymers 20 1993 107 113
    • (1993) Carbohydrate Polymers , vol.20 , pp. 107-113
    • Kalichevsky, M.1    Blanshard, J.M.V.2
  • 18
    • 0001003744 scopus 로고
    • A polymer physico-chemical approach to the study of commercial starch hydrolysis products (SHPs)
    • H. Levine, and L. Slade A polymer physico-chemical approach to the study of commercial starch hydrolysis products (SHPs) Carbohydrate Polymers 6 1986 213 244
    • (1986) Carbohydrate Polymers , vol.6 , pp. 213-244
    • Levine, H.1    Slade, L.2
  • 19
    • 0036328298 scopus 로고    scopus 로고
    • Water sorption of food models for studies of glass transition and reaction kinetics
    • S.M. Lievonen, and Y.H. Roos Water sorption of food models for studies of glass transition and reaction kinetics Journal of Food Science 67 2002 1758 1766
    • (2002) Journal of Food Science , vol.67 , pp. 1758-1766
    • Lievonen, S.M.1    Roos, Y.H.2
  • 22
    • 0037964074 scopus 로고    scopus 로고
    • Water vapour sorption isotherms and the caking of food powders
    • M. Mathlouthi, and B. Rogé Water vapour sorption isotherms and the caking of food powders Food Chemistry 82 2003 61 71
    • (2003) Food Chemistry , vol.82 , pp. 61-71
    • Mathlouthi, M.1    Rogé, B.2
  • 25
    • 0002908877 scopus 로고
    • Glass transition and the physical stability of food powders
    • J.M.V. Blanshard, & P.J. Lillford Nottingham University Press, Loughborough, England
    • Peleg, M. (1993). Glass transition and the physical stability of food powders. In J.M.V. Blanshard, & P.J. Lillford. The Glassy State in Foods (pp. 435-457). Nottingham University Press, Loughborough, England.
    • (1993) The Glassy State in Foods , pp. 435-457
    • Peleg, M.1
  • 26
    • 0037085546 scopus 로고    scopus 로고
    • Estimation of effective diffusivities and glass transition temperature of polydextrose as a function of moisture content
    • C. Ribeiro, J.E. Zimeri, E. Yildiz, and J.L. Kokini Estimation of effective diffusivities and glass transition temperature of polydextrose as a function of moisture content Carbohydrate Polymers 51 2003 273 280
    • (2003) Carbohydrate Polymers , vol.51 , pp. 273-280
    • Ribeiro, C.1    Zimeri, J.E.2    Yildiz, E.3    Kokini, J.L.4
  • 27
    • 0025807345 scopus 로고
    • Phase transitions of mixtures of amorphous polysaccharides and sugars
    • Y. Roos, and M. Karel Phase transitions of mixtures of amorphous polysaccharides and sugars Biotechnology Progress 7 1991 49 53
    • (1991) Biotechnology Progress , vol.7 , pp. 49-53
    • Roos, Y.1    Karel, M.2
  • 28
    • 0000749418 scopus 로고    scopus 로고
    • Effect of water content and molecular weight on the moisture isotherms and glass transition properties of inulin
    • L.A. Schaller-Povolny, D.E. Smith, and T.P. Labuza Effect of water content and molecular weight on the moisture isotherms and glass transition properties of inulin International Journal of Food Properties 3 2000 173 192
    • (2000) International Journal of Food Properties , vol.3 , pp. 173-192
    • Schaller-Povolny, L.A.1    Smith, D.E.2    Labuza, T.P.3
  • 29
    • 0026068176 scopus 로고
    • Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety
    • L. Slade, and H. Levine Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety Critical Reviews in Food Science and Nutrition 30 1991 115 360
    • (1991) Critical Reviews in Food Science and Nutrition , vol.30 , pp. 115-360
    • Slade, L.1    Levine, H.2
  • 31
    • 0037093562 scopus 로고    scopus 로고
    • The effect of moisture content on the crystallinity and glass transition temperature of inulin
    • J.E. Zimeri, and J.L. Kokini The effect of moisture content on the crystallinity and glass transition temperature of inulin Carbohydrate Polymers 48 2002 299 304
    • (2002) Carbohydrate Polymers , vol.48 , pp. 299-304
    • Zimeri, J.E.1    Kokini, J.L.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.