The DOI matches its Crossref record; 34 of the 34 references it cites were found in a registry or an index.
Towards an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range
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Citations
Cites
Viscoelastic Properties of Polymers
Ferry, J. D., & Myers, H. S. (1961) · Journal of The Electrochemical Society · doi:10.1149/1.2428174 · Cited by 13,487
Williams, M. L., Landel, R. F., & Ferry, J. D. (1955) · Journal of the American Chemical Society · doi:10.1021/ja01619a008 · Cited by 8,083
On the Temperature Dependence of Cooperative Relaxation Properties in Glass-Forming Liquids
Adam, G., & Gibbs, J. H. (1965) · The Journal of Chemical Physics · doi:10.1063/1.1696442 · Cited by 5,836
Molecular Transport in Liquids and Glasses
Cohen, M. H., & Turnbull, D. (1959) · The Journal of Chemical Physics · doi:10.1063/1.1730566 · Cited by 3,959
Relaxation in liquids, polymers and plastic crystals — strong/fragile patterns and problems
Angell, C. A. (1991) · Journal of Non-Crystalline Solids · doi:10.1016/0022-3093(91)90266-9 · Cited by 2,173
Slade, L., Levine, H., & Reid, D. S. (1991) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408399109527543 · Cited by 1,485
Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models
ROOS, Y., & KAREL, M. (1991) · Journal of Food Science · doi:10.1111/j.1365-2621.1991.tb07970.x · Cited by 647
A polymer physico-chemical approach to the study of commercial starch hydrolysis products (SHPs)
Levine, H., & Slade, L. (1986) · Carbohydrate Polymers · doi:10.1016/0144-8617(86)90021-4 · Cited by 449
Caking phenomena in amorphous food powders
Aguilera, J., del Valle, J., & Karel, M. (1995) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(00)89023-8 · Cited by 360
Pikal, M. J., & Shah, S. (1990) · International Journal of Pharmaceutics · doi:10.1016/0378-5173(90)90231-r · Cited by 315
Cited by
Koop, T., Bookhold, J., Shiraiwa, M., & Pöschl, U. (2011) · Physical Chemistry Chemical Physics · doi:10.1039/c1cp22617g · Cited by 785
Pöschl, U., & Shiraiwa, M. (2015) · Chemical Reviews · doi:10.1021/cr500487s · Cited by 657
Physical properties of starch nanocrystal-reinforced pullulan films
KRISTO, E., & BILIADERIS, C. (2007) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2006.07.021 · Cited by 345
Metadata
- Authors
- Champion, D., Le Meste, M., & Simatos, D.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2000-02
- Volume
- 11
- Issue
- 2
- Pages
- 41-55
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W1968894699
- Cited by
- 278
- References
- 34
- FWCI
- 3.11
- Type
- journal article
- Language
- en
- Open access
- closed
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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How to cite
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- CoChat. (2026). Citation check: Towards an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range. https://app.cochat.ai/papers/10.1016/s0924-2244(00)00047-9
- The paper
- Champion, D., Le Meste, M., & Simatos, D. (2000). Towards an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range. Trends in Food Science & Technology. https://doi.org/10.1016/s0924-2244(00)00047-9
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
