Physical aging of processed fragmented biopolymers

Journal of Food Engineering

Volumn 100, Issue 2, 2010, Pages 187-193

  Gonzalez, D C ^a   Khalef, N ^a,b   Wright, K ^a   Okos, M R ^a   Hamaker, B R ^a   Campanella, O H ^a  

^a PURDUE UNIVERSITY   (United States)

^b PURDUE UNIVERSITY   (United States)

Author keywords

Biopolymers; Fragmentation; Physical aging; Relaxation

Indexed keywords

AGING TIME; CONSTANT TEMPERATURE; FRAGMENTATION; HYDROXYL GROUPS; MOISTURE CONTENTS; PHYSICAL AGING; RATE OF INCREASE; RELAXATION; RHEOLOGICAL METHOD; WATER UPTAKE;

ASSOCIATION REACTIONS; BIOMOLECULES; BIOPOLYMERS; CARBOHYDRATES; ENTHALPY; MOISTURE; MOISTURE DETERMINATION;

STARCH;

ZEA MAYS;

EID: 77955919691     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.03.009     Document Type: Article

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