Influences of the Glassy and Rubbery States on the Thermal, Mechanical, and Structural Properties of Doughs and Baked Products
- 1 January 1990
- book chapter
- Published by Springer Nature
Abstract
No abstract availableKeywords
This publication has 100 references indexed in Scilit:
- Relaxation behaviour of the amorphous components of woodJournal of Materials Science, 1987
- Recent results in the investigation of the structure of the gluten complexMolecular Nutrition & Food Research, 1986
- Differential Scanning Calorimetry Study of the Wheat Grain Cooking ProcessStarch ‐ Stärke, 1986
- Dielectric studies of protein hydration and hydration-induced flexibilityJournal of Molecular Biology, 1985
- Untersuchungen über die Retroaradation der Stärke in konzentrierten Weizenstärkegelen. Einfluß von Stärkeabbauprodukten auf die Retrogradation der StärkeStarch ‐ Stärke, 1984
- Dielectric studies of the binding of water to lysozymeJournal of Molecular Biology, 1982
- The temperature dependence of the langmuir capacity factor in glassy polymersJournal of Polymer Science: Polymer Physics Edition, 1981
- Evaluation of crystallization kinetics by means of DTAJournal of Thermal Analysis and Calorimetry, 1977
- Thermodynamic properties of some concentrated polymer solutionsJournal of Polymer Science: Polymer Physics Edition, 1974
- Hydration of monosaccharides: A study by dielectric and nuclear magnetic relaxationJournal of Solution Chemistry, 1972