Thermomechanical Properties of Frozen Sucrose Solutions
- 1 September 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (5) , 1230-1233
- https://doi.org/10.1111/j.1365-2621.1992.tb11305.x
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Amorphous state and delayed ice formation in sucrose solutionsInternational Journal of Food Science & Technology, 1991
- Thermomechanical Analysis of Frozen Aqueous SystemsPublished by Springer Nature ,1991
- Thermal Analysis of Water-Containing SystemsPublished by Springer Nature ,1991
- Phase Transitions of Amorphous Sucrose and Frozen Sucrose SolutionsJournal of Food Science, 1991
- Fracture faces and other interfaces as ice nucleation sitesCryobiology, 1990
- Molecular motion in sucrose-water mixtures in the liquid and glassy state as studied by spin probe ESRThe Journal of Physical Chemistry, 1990
- A Brillouin scattering study of the glass transition in sucroseFood Hydrocolloids, 1990
- THE BASIS OF THERMAL ANALYSISPublished by Elsevier ,1990
- Non-equilibrium freezing behaviour of aqueous systemsPhilosophical Transactions of the Royal Society of London. B, Biological Sciences, 1977
- The physical state of water at low temperatures in plasma with different water contents as studied by differential thermal analysis and differential scanning calorimetryCryobiology, 1975