Glass transition and enthalpy relaxation of amorphous food saccharides: A review

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 16, 2006, Pages 5701-5717

  Liu, Yeting ^a   Bhandari, Bhesh ^b   Zhou, Weibiao ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Amorphous solid; DSC; Enthalpy relaxation; Food saccharides; Glass transition

Indexed keywords

CARBOHYDRATE; GLASS; POLYSACCHARIDE;

CHEMISTRY; FOOD ANALYSIS; PHYSICAL CHEMISTRY; REVIEW; TEMPERATURE; THERMODYNAMICS;

CARBOHYDRATES; CHEMISTRY, PHYSICAL; FOOD ANALYSIS; GLASS; POLYSACCHARIDES; TEMPERATURE; THERMODYNAMICS;

EID: 33748450946     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060188r     Document Type: Review

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