| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541123 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Glass transition and food polymer science are important for product stability. ⺠Glass transitions are normally investigated using thermal techniques. ⺠Glass transitions can also be caused by an increase in water. ⺠Moisture sorption isotherms have not been successfully used for glass transition. ⺠New dynamic isotherms show sharp inflection points at glass transition.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Brady P. Carter, Shelly J. Schmidt,