Journal ArticleDOI
Glass transitions and the fracture behaviour of gluten and starches within the glassy state
TLDR
In this article, a twin-screw cooker extruder was used to extrude granular particles of gluten, wheat starch, and waxy maize starch, conditioned to a range of moisture contents.About:
This article is published in Journal of Cereal Science.The article was published on 1995-01-01. It has received 175 citations till now. The article focuses on the topics: Glass transition & Gluten.read more
Citations
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Journal ArticleDOI
Glass Transition and Food Technology: A Critical Appraisal
TL;DR: In this article, the authors discuss the extent to which it is possible to understand and predict the behavior of frozen food products during processing and storage, on the basis of glass transition temperature values (Tg) and phenomena related to glass transition.
Journal ArticleDOI
Thermophysical properties of chitosan, chitosan–starch and chitosan–pullulan films near the glass transition
TL;DR: In this paper, the authors examined the properties of aqueous solution-casted films of chitosan (C), starch-chitosans (SC), and pullulan-chitsan (PC) blends by Dynamic Mechanical Thermal Analysis (DMTA) and large deformation tensile testing.
Journal ArticleDOI
State diagram of foods: Its potential use in food processing and product stability
TL;DR: This paper provides an overview and critical assessment on the basic concepts of the state diagram with their terminologies, selected measurement techniques, and their use.
Journal ArticleDOI
The plasticizing effect of water on proteins, polysaccharides and their mixtures. Glassy state of biopolymers, food and seeds
TL;DR: In this paper, the additive group-contribution technique was used to predict the glass transition temperature of biopolymers and of their mixtures with each other and with water, and the analytical expression obtained was used for the calculation of plasticization functions.
Journal ArticleDOI
Crispness: a critical review on sensory and material science approaches
TL;DR: This paper reviewed the existing literature on the topic of crispness and especially the different approaches, instrumental and sensory, applied to study crispness, and the role of structure, hydration and ingredients on crispness.
References
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Journal ArticleDOI
Humidity fixed points of binary saturated aqueous solutions
TL;DR: In this paper, an evaluated compilation of equilibrium relative humidity in air versus temperature from pure phase to approximately 105 pascal (1 atm) in pressure is presented for 28 binary saturated aqueous solutions.
Book
Mechanical properties of solid polymers
TL;DR: A concise, self-contained introduction to solid polymers, the mechanics of their behavior and molecular and structural interpretations can be found in this article, which provides extended coverage of recent developments in rubber elasticity, relaxation transitions, non-linear viscoelastic behavior, anisotropic mechanical behavior, yield behavior of polymers and other fields.
Journal ArticleDOI
The mechanical properties of cellular solids
TL;DR: The mechanical properties (elastic, plastic, creep, and fracture) of cellular solids or foams are related to the properties of the cell wall material and to the cell geometry.
Journal ArticleDOI
The glass transition of amylopectin measured by DSC, DMTA and NMR
TL;DR: In this paper, the glass transition in amorphous amylopectin derived from waxy maize starch, and containing between 10 and 22% water, has been studied using differential scanning calorimetry, dynamic mechanical thermal analysis, the Instron texturometer and nuclear magnetic resonance (both pulsed and solid state NMR).
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