articleTop 1% cited
Melting and glass transitions of low molecular weight carbohydrates
Carbohydrate Research · 1993 · Vol. 238 · pp. 39–48
Yrjö H. Roos✉(University of Helsinki)
Microencapsulation and Drying ProcessesFreezing and Crystallization ProcessesProteins in Food SystemsChemistryAnhydrousDifferential scanning calorimetryGlass transitionFusionMelting pointCrystallizationEnthalpy of fusionChromatographyOrganic chemistry
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References
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
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