Mechanical relaxation times as indicators of stickiness in skim milk-maltodextrin solids systems

Journal of Food Engineering

Volumn 106, Issue 4, 2011, Pages 306-317

  Silalai, Nattiga ^a   Roos, Yrjö H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Glass transition; Maltodextrins; Mechanical relaxations; Milk solids

Indexed keywords

AMORPHOUS COMPONENT; HIGHER TEMPERATURES; MALTODEXTRINS; MECHANICAL RELAXATIONS; MILK SOLIDS; PHYSICOCHEMICAL PROPERTY; RELAXATION BEHAVIORS; SKIM MILKS; SORPTION ISOTHERMS; SYSTEM COMPOSITION; WATER SORPTION;

CHEMICAL CONTAMINATION; CHEMICAL PROPERTIES; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; DYNAMIC MECHANICAL ANALYSIS; FLAVORS; GLASS; INDICATORS (CHEMICAL); MECHANICAL PROPERTIES; SORPTION; SUGARS;

GLASS TRANSITION;

EID: 79959997848     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.05.018     Document Type: Article

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