The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models
Abstract
Dehydrated sugar solutions were used as models of thermal behavior of amorphous foods, and of the effect of temperature, moisture content and time on physical state of such foods. The transition temperatures determined were glass transition (T g ), crystallization (T cr ) and melting (T m ) which all decreased with increasing moisture. T g of a sucrose/ fructose model had a slightly lower value than the empirical “sticky point,” at all moisture contents studied. Crystallization of sucrose was delayed by addition of fructose or starch. Crystallization above T g was time‐dependent, and the relaxation time of this process followed the WLF equation.
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Williams, M. L., Landel, R. F., & Ferry, J. D. (1955) · Journal of the American Chemical Society · doi:10.1021/ja01619a008 · Cited by 8,083
Cited by
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Lee, A. Y., An, J., & Chua, C. K. (2017) · Engineering · doi:10.1016/j.eng.2017.05.014 · Cited by 326
Metadata
- Authors
- ROOS, Y., & KAREL, M.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 1991-01
- Volume
- 56
- Issue
- 1
- Pages
- 38-43
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2002038372
- Cited by
- 647
- References
- 1
- FWCI
- 12.78
- Type
- journal article
- Language
- en
- Open access
- closed
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- ROOS, Y., & KAREL, M. (1991). Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.1991.tb07970.x
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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).
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