Mathematical Characterization and Graphical Presentation of the Stiffhess‐Temperature‐Moisture Relationship of Gliadin
- 1 November 1994
- journal article
- Published by Wiley in Biotechnology Progress
- Vol. 10 (6), 652-654
- https://doi.org/10.1021/bp00030a011
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- A Model of Mechanical Changes in Biomaterials at and around Their Glass TransitionBiotechnology Progress, 1994
- Effect of water content and sugars on the glass transition of casein and sodium caseinateInternational Journal of Food Science & Technology, 1993
- Determination of the Effect of Moisture on Gliadin Glass Transition Using Mechanical Spectrometry and Differential Scanning CalorimetryBiotechnology Progress, 1993
- Low‐Temperature Transitions in Fresh and Osmotically Dehydrated Plant MaterialsBiotechnology Progress, 1993
- Mapping the stiffness-temperature-moisture relationship of solid biomaterials at and around their glass transitionRheologica Acta, 1993
- A study of the glass transition of amylopectin—sugar mixturesPolymer, 1993
- The study of the glass transition of glutenin using small amplitude oscillatory rheological measurements and differential scanning calorimetryJournal of Rheology, 1991
- Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safetyCritical Reviews in Food Science and Nutrition, 1991