Citations (36)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (3)
Jalal Dehghannya & Michael Ngadi. (2023) The Application of Glass Transition Temperature in the Frying of Starchy Foods: A Review. Food Reviews International 0:0, pages 1-19.
Read now
Read now
Mohammad U. H Joardder, Md. Hridoy Bosunia, Md Mahmudul Hasan, Anan Ashrabi Ananno & Azharul Karim. (2023) Significance of Glass Transition Temperature of Food Material in Selecting Drying Condition: An In-Depth Analysis. Food Reviews International 0:0, pages 1-22.
Read now
Read now
Mariia Sobulska & Ireneusz Zbicinski. (2021) Advances in spray drying of sugar-rich products. Drying Technology 39:12, pages 1774-1799.
Read now
Read now
Articles from other publishers (33)
Alejandra Aragón-León, Lorena Moreno-Vilet, Marisela González-Ávila, Pedro Martín Mondragón-Cortez, Guilherme Lanzi Sassaki, Raúl Balam Martínez-Pérez & Rosa María Camacho-Ruíz. (2023) Inulin from halophilic archaeon Haloarcula: Production, chemical characterization, biological, and technological properties. Carbohydrate Polymers 321, pages 121333.
Crossref
Crossref
Vaibhavi H. Mistry, Niravkumar D. Patel, T. Lilly Shanker Rao & Toluchuri Shanker Rao. (2023) The Fragility of Glassy Corn Starches. Journal of Biomimetics, Biomaterials and Biomedical Engineering 63, pages 141-146.
Crossref
Crossref
Irene Wainaina, Elizabeth Wafula, Clare Kyomugasho, Daniel Sila & Marc Hendrickx. (2023) Application of state diagrams to understand the nature and kinetics of (bio)chemical reactions in dry common bean seeds: A scientific guide to establish suitable postharvest storage conditions. Food Research International 173, pages 113418.
Crossref
Crossref
Qiyong Jiang, Min Zhang & Arun S. Mujumdar. (2022) Application of physical field‐assisted freezing and thawing to mitigate damage to frozen food. Journal of the Science of Food and Agriculture 103:5, pages 2223-2238.
Crossref
Crossref
Siwen Luo & Filiz Koksel. (2023) Application of physical blowing agents in extrusion cooking of protein enriched snacks: Effects on product expansion, microstructure, and texture. Trends in Food Science & Technology 133, pages 49-64.
Crossref
Crossref
Sakshi S. Tak & Debashis Kundu. (2023) Group contribution method promoted correlations of glass transition temperature of deep eutectic solvents. Chemical Thermodynamics and Thermal Analysis 9, pages 100108.
Crossref
Crossref
HULYA CAKMAK & VASFİYE H. OZYURT. (2023) Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders. Anais da Academia Brasileira de Ciências 95:3.
Crossref
Crossref
Somnath Basak, Snehasis Chakraborty & Rekha S. Singhal. (2023) Revisiting Indian traditional foods-A critical review of the engineering properties and process operations. Food Control 143, pages 109286.
Crossref
Crossref
Gangavarapu Khaleel, Vijay Singh Sharanagat, Lochan Singh, Yogesh Kumar, Kshitiz Kumar, Anand Kishore, Akuleti Saikumar & Sarvanan Mani. (2022) Characterization of kinnow (citrus reticulate) peel and its effect on the quality of muffin. Journal of Food Processing and Preservation 46:12.
Crossref
Crossref
Yukio Terashima. (2022) Thermal study on cotton candy by differential scanning calorimetry. Chemical Physics Letters 805, pages 139953.
Crossref
Crossref
Keisheni Ganeson, M.R. Razifah, A. Mubarak, Amin Kam, Sevakumaran Vigneswari & Seeram Ramakrishna. (2022) Improved functionality of cinnamon oil emulsion-based gelatin films as potential edible packaging film for wax apple. Food Bioscience 47, pages 101638.
Crossref
Crossref
Stephen David Cork, Chris Blanchard, Andrew John Mawson & Asgar Farahnaky. (2022) Pulse flaking: Opportunities and challenges, a review. Comprehensive Reviews in Food Science and Food Safety 21:3, pages 2873-2897.
Crossref
Crossref
Fabio Fanari, Ciprian Iacob, Gianluca Carboni, Francesco Desogus, Massimiliano Grosso & Manfred Wilhelm. (2022) Broadband Dielectric Spectroscopy (BDS) investigation of molecular relaxations in durum wheat dough at low temperatures and their relationship with rheological properties. LWT 161, pages 113345.
Crossref
Crossref
Yedi Herdiana, Nasrul Wathoni, Shaharum Shamsuddin & Muchtaridi Muchtaridi. (2022) Drug release study of the chitosan-based nanoparticles. Heliyon 8:1, pages e08674.
Crossref
Crossref
Aleksandra Jedlińska, Alicja Barańska, Dorota Witrowa-Rajchert, Ewa Ostrowska-Ligęza & Katarzyna Samborska. (2021) Dehumidified Air-Assisted Spray-Drying of Cloudy Beetroot Juice at Low Temperature. Applied Sciences 11:14, pages 6578.
Crossref
Crossref
Naveen Kumar Mahanti, Subir Kumar Chakraborty, Anjali Sudhakar, Deepak Kumar Verma, Shiva Shankar, Mamta Thakur, Smita Singh, Soubhagya Tripathy, Alok Kumar Gupta & Prem Prakash Srivastav. (2021) Refractance WindowTM-Drying vs. other drying methods and effect of different process parameters on quality of foods: A comprehensive review of trends and technological developments. Future Foods 3, pages 100024.
Crossref
Crossref
Nesimi AKTAŞ & Kamil Emre GERÇEKASLAN. (2020) Glass transition and sorption properties of Köftür: a dehydrated fruit-based product. Food Science and Technology 40:suppl 2, pages 503-511.
Crossref
Crossref
Verónica Rodríguez‐Martínez, Gonzalo Velázquez, Jorge Welti‐Chanes & J. Antonio Torres. 2020. Water Activity in Foods. Water Activity in Foods
501
520
.
Mousmee Sharma, Parampaul K. Banipal & Tarlok S. Banipal. (2020) Hydration characteristics, structural effects and the taste quality of some polyhydroxy compounds in aqueous solutions of nicotinic acid (vitamin B3) at (288.15–318.15) K. Food Chemistry 310, pages 125861.
Crossref
Crossref
Nebahat Sule Ustun & Sadettin Turhan. 2020. Antifreeze Proteins Volume 2. Antifreeze Proteins Volume 2
231
260
.
Flavio E. M. Spanemberg, André L. Korzenowski & Miguel A. Sellitto. (2019) Effects of sugar composition on shelf life of hard candy: Optimization study using D‐optimal mixture design of experiments. Journal of Food Process Engineering 42:6.
Crossref
Crossref
Bruna Silva de Farias, Dara Djenifer Rodrigues Grundmann, Francisca Zuchoski Rizzi, Natália Soares Santos Martins, Tito Roberto Sant'Anna Cadaval Junior & Luiz Antonio de Almeida Pinto. (2019) Production of low molecular weight chitosan by acid and oxidative pathways: Effect on physicochemical properties. Food Research International 123, pages 88-94.
Crossref
Crossref
Deepak Kumar, Ayon Tarafdar, Yogesh Kumar & Prarabdh C. Badgujar. (2019) Intelligent modeling and detailed analysis of drying, hydration, thermal, and spectral characteristics for convective drying of chicken breast slices. Journal of Food Process Engineering 42:5.
Crossref
Crossref
Snežana Zlatanović, Sanja Ostojić, Darko Micić, Sofija Rankov, Margarita Dodevska, Predrag Vukosavljević & Stanislava Gorjanović. (2019) Thermal behaviour and degradation kinetics of apple pomace flours. Thermochimica Acta 673, pages 17-25.
Crossref
Crossref
Vilia Darma Paramita & Stefan Kasapis. (2019) Molecular dynamics of the diffusion of natural bioactive compounds from high-solid biopolymer matrices for the design of functional foods. Food Hydrocolloids 88, pages 301-319.
Crossref
Crossref
María L. Zambrano-Zaragoza & David Quintanar-Guerrero. 2019. Encyclopedia of Food Security and Sustainability. Encyclopedia of Food Security and Sustainability
379
392
.
Kristine Niss & Tina Hecksher. (2018) Perspective: Searching for simplicity rather than universality in glass-forming liquids. The Journal of Chemical Physics 149:23.
Crossref
Crossref
Ahmet AKKÖSE. (2018) Effect of Various Biopolymers on Glass Transition Temperature of Chicken Breast MeatTavuk Göğüs Etinin Camsı Değişim Sıcaklığı Üzerine Bazı Biyopolimerlerin Etkisi. Akademik Gıda 16:2, pages 120-126.
Crossref
Crossref
Yukun Song, Shasha Cheng, Huihui Wang, Bei-Wei Zhu, Dayong Zhou, Peiqiang Yang & Mingqian Tan. (2018) Variable Temperature Nuclear Magnetic Resonance and Magnetic Resonance Imaging System as a Novel Technique for In Situ Monitoring of Food Phase Transition. Journal of Agricultural and Food Chemistry 66:3, pages 740-747.
Crossref
Crossref
Mark Gibson & Pat Newsham. 2018. Food Science and the Culinary Arts. Food Science and the Culinary Arts
25
33
.
Fanghui Fan & Yrjö H. Roos. (2017) Glass Transition-Associated Structural Relaxations and Applications of Relaxation Times in Amorphous Food Solids: a Review. Food Engineering Reviews 9:4, pages 257-270.
Crossref
Crossref
Maryam Mohammadi, Hossein fazli, Mehdi karevan & Jamal Davoodi. (2017) The glass transition temperature of PMMA: A molecular dynamics study and comparison of various determination methods. European Polymer Journal 91, pages 121-133.
Crossref
Crossref
Yong Wang & Weibiao Zhou. 2017. Non-Equilibrium States and Glass Transitions in Foods. Non-Equilibrium States and Glass Transitions in Foods
63
87
.