Mechanical α-relaxations and stickiness of milk solids/maltodextrin systems around glass transition

Journal of the Science of Food and Agriculture

Volumn 91, Issue 14, 2011, Pages 2529-2536

  Silalai, Nattiga ^a   Roos, Yrjö H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Glass transition; Maltodextrin; Mechanical relaxations; Milk solids

Indexed keywords

CARBOHYDRATE; FOOD ADDITIVE; MALTODEXTRIN; MILK PROTEIN; POLYSACCHARIDE; WATER;

ADHESION; ARTICLE; CARBOHYDRATE DIET; CHEMISTRY; COMPARATIVE STUDY; DAIRY PRODUCT; DIFFERENTIAL SCANNING CALORIMETRY; FOOD PRESERVATION; MECHANICS; PHASE TRANSITION; PHYSICAL CHEMISTRY; SOLUBILITY; TRANSITION TEMPERATURE; VISCOSITY; YOUNG MODULUS;

ADHESIVENESS; CALORIMETRY, DIFFERENTIAL SCANNING; CARBOHYDRATES; DAIRY PRODUCTS; DIETARY CARBOHYDRATES; ELASTIC MODULUS; FOOD ADDITIVES; FOOD, PRESERVED; MECHANICAL PHENOMENA; MILK PROTEINS; PHASE TRANSITION; PHYSICOCHEMICAL PHENOMENA; POLYSACCHARIDES; SOLUBILITY; TRANSITION TEMPERATURE; VISCOSITY; WATER;

EID: 80053910205     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4379     Document Type: Article

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