Glass transitions and product stability—an overview

• 31 December 1995
• journal article
• Published by Elsevier in Food Hydrocolloids
• Vol. 9  (4) , 307-315
• https://doi.org/10.1016/s0268-005x(09)80261-0

Abstract

Keywords

• THERMAL
• EXPERIMENTAL
• THEORETICAL
• SPRAY
• COLLAPSE
• PLASTICIZER
• FROZEN
• GLASS TRANSITIONS
• FOOD PROCESSES