articleTop 10% cited
Implication of glass transition for the drying and stability of dried foods
Journal of Food Engineering · 1999 · Vol. 40(1-2) · pp. 71–79
Bhesh Bhandari✉(University of Queensland)Tony Howes(University of Queensland)
Microencapsulation and Drying ProcessesFood Drying and ModelingPolysaccharides Composition and ApplicationsCakingGlass transitionAmorphous solidCrystallizationPolyamorphismEconomies of agglomerationChemical engineeringChemistryMatrix (chemical analysis)Spray drying
Citations
623
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8.34
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References
60
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97%
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References
Second-Order Transition Temperatures and Related Properties of Polystyrene. I. Influence of Molecular Weight
Journal of Applied Physics · 1950 · 2,342 citations
Water and Molecular Weight Effects on Glass Transitions in Amorphous Carbohydrates and Carbohydrate Solutions
Journal of Food Science · 1991 · 405 citations
Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models
Journal of Food Science · 1991 · 643 citations
Melting and glass transitions of low molecular weight carbohydrates
Carbohydrate Research · 1993 · 597 citations
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Implication of glass transition for the drying and stability of dried foods
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