Recent advances and future challenges in the explanation and exploitation of the network glass transition of high sugar/biopolymer mixtures

Critical Reviews in Food Science and Nutrition

Volumn 48, Issue 2, 2008, Pages 185-203

  Kasapis, Stefan ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Coupling model; Free volume theory; Network Tg; Sugar biopolymer mixtures

Indexed keywords

BIOPOLYMER; CARBOHYDRATE; GELATIN; GLASS;

ARTICLE; BIOPHYSICS; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; FOOD HANDLING; METHODOLOGY;

BIOPHYSICS; BIOPOLYMERS; CALORIMETRY, DIFFERENTIAL SCANNING; CARBOHYDRATES; FOOD TECHNOLOGY; GELATIN; GLASS;

EID: 39349102900     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390701286025     Document Type: Article

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