Probing molecular and structural thermal events in cereal-based products
暂无分享,去创建一个
[1] J. Kokini,et al. Determination of the Effect of Moisture on Gliadin Glass Transition Using Mechanical Spectrometry and Differential Scanning Calorimetry , 1993 .
[2] J. Charlesworth. Deconvolution of overlapping relaxations in dynamic mechanical spectra , 1993 .
[3] M. T. Kalichevsky,et al. Glass transition of gluten. 1: Gluten and gluten-sugar mixtures. , 1992, International journal of biological macromolecules.
[4] P. Chinachoti,et al. Dynamic Mechanical Analysis for Glass Transitions in Long Shelf‐Life Bread , 1992 .
[5] G. Attenburrow,et al. The fracture behaviour of starch and gluten in the glassy state , 1992 .
[6] M. Gidley,et al. Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition , 1992 .
[7] D. Barrett. Opportunities in developing countries for young food scientists , 1992 .
[8] M. Lemeste,et al. Glass transition of bread , 1992 .
[9] J. Pruitt,et al. Temporal aspects of the oral processing of viscous solutions , 1992 .
[10] S. Ablett,et al. The glass transition of amylopectin measured by DSC, DMTA and NMR , 1992 .
[11] C. Biliaderis. Structures and phase transitions of starch in food systems , 1992 .
[12] M. T. Kalichevsky,et al. A study of the effect of water on the glass transition of 1:1 mixtures of amylopectin, casein and gluten using DSC and DMTA , 1992 .
[13] K. A. V. D. Heijden. The scientific committee for food: procedures and program for European food safety , 1992 .
[14] J. Lelièvre,et al. A study of starch gelatinization using differential scanning calorimetry, X-ray, and birefringence measurements , 1991 .
[15] A. Donald,et al. Small-angle X-Ray Scattering and Differential Scanning Calorimetry from Starch and Retrograded Starch , 1991 .
[16] L. Slade,et al. Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety. , 1991, Critical reviews in food science and nutrition.
[17] P. Villares,et al. Resolving overlapping peaks in differential scanning calorimetry , 1990 .
[18] P. Russell. The ageing of gels from starches of different amylose/amylopectin content studied by differential scanning calorimetry , 1987 .
[19] C. Biliaderis,et al. On the multiple melting transitions of starch/monoglyceride systems , 1986 .
[20] R. C. Hoseney,et al. The Role of Water in the Retrogradation of Wheat Starch Gels and Bread Crumb , 1986 .
[21] M. Miles,et al. The roles of amylose and amylopectin in the gelation and retrogradation of starch , 1985 .
[22] L. Slade,et al. Polysaccharide-Water Interactions — Thermal Behavior of Rice Starch , 1985 .
[23] I. D. Evans,et al. The Effect of Solutes on the Gelatinization Temperature Range of Potato Starch , 1982 .