The relation between material properties and supra-molecular structure of water-soluble food solids

Trends in Food Science and Technology

Volumn 21, Issue 1, 2010, Pages 12-25

  Palzer, St ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

ABSORBED WATER; ADDED WATER; AMORPHOUS MATRICES; AMORPHOUS STRUCTURES; AMORPHOUS WATER; CLOSED SYSTEMS; CRITICAL WATER ACTIVITY; CRYSTALLINE MATRICES; CRYSTALLINE STRUCTURE; DISSOLUTION PROCESS; HIGH PERMEABILITY; MATERIAL BEHAVIOUR; MATERIAL PROPERTY; MOISTURE CONTENTS; MOLECULAR MOBILITY; PARTIAL DISSOLUTION; POLAR WATERS; RANDOMLY DISTRIBUTED; RELATIVE HUMIDITIES; SOLUBLE SOLIDS; SPECIFIC HUMIDITY; STATE OF THE ART; TEMPERATURE VARIATION; VISCOELASTIC PROPERTIES;

ATMOSPHERIC HUMIDITY; CAPILLARITY; CRYSTALLINE MATERIALS; DISSOLUTION; ELASTICITY; MATERIALS PROPERTIES; MECHANICAL PROPERTIES; METAL RECOVERY; MOLECULAR STRUCTURE; MOLECULES; SOL-GELS; WATER CONTENT;

STRUCTURAL PROPERTIES;

EID: 75149193812     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2009.08.005     Document Type: Review

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