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International Journal of Food Properties Volume 9, 2006 - Issue 1
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Original Articles

Applications of Thermal Mechanical Compression Tests in Food Powder Analysis

P. Boonyai School of Land and Food Sciences, The University of Queensland, St. Lucia, QLD, Australia
,
B. Bhandari School of Land and Food Sciences, The University of Queensland, St. Lucia, QLD, AustraliaCorrespondence[email protected]
&
T. Howes School of Engineering, The University of Queensland, St. Lucia, QLD, Australia
Pages 127-134 | Received 14 Jun 2005, Accepted 04 Aug 2005, Published online: 06 Feb 2007

Citations (12)

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Read on this site (2)

Tuyen Truong Thuc, Shu Fukai, Vinh Truong & Bhesh Bhandari. (2010) Measurement of Glass-Rubber Transition Temperature of Rice by Thermal Mechanical Compression Test (TMCT). International Journal of Food Properties 13:1, pages 176-183.
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AshokK. Shrestha, Tharalinee Ua-arak, BenuP. Adhikari, Tony Howes & BheshR. Bhandari. (2007) Glass Transition Behavior of Spray Dried Orange Juice Powder Measured by Differential Scanning Calorimetry (DSC) and Thermal Mechanical Compression Test (TMCT). International Journal of Food Properties 10:3, pages 661-673.
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Articles from other publishers (10)

Thierry Hellebois, Romain Canuel, Frédéric Addiego, Jean-Nicolas Audinot, Claire Gaiani, Alexander S. Shaplov & Christos Soukoulis. (2023) Milk protein-based cryogel monoliths as novel encapsulants of probiotic bacteria. Part I: Microstructural, physicochemical, and mechanical characterisation. Food Hydrocolloids, pages 108641.
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Claire M. Chigwedere, Daniel M. Njoroge, Ann M. Loey & Marc E. Hendrickx. (2019) Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future. Comprehensive Reviews in Food Science and Food Safety 18:4, pages 1135-1165.
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Wei Wang, Yifan Jiang & Weibiao Zhou. (2013) Characteristics of soy sauce powders spray-dried using dairy whey proteins and maltodextrins as drying aids. Journal of Food Engineering 119:4, pages 724-730.
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Deeptangshu S. Chaudhary, Benu P. Adhikari & Stefan Kasapis. (2011) Glass-transition behaviour of plasticized starch biopolymer system – A modified Gordon–Taylor approach. Food Hydrocolloids 25:1, pages 114-121.
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Shyam S. Sablani, Roopesh M. Syamaladevi & Barry G. Swanson. (2010) A Review of Methods, Data and Applications of State Diagrams of Food Systems. Food Engineering Reviews 2:3, pages 168-203.
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Y. Liu, P. Intipunya, T. T. Truong, W. Zhou & B. R. Bhandari. 2010. Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10. Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 429 436 .
S.A. Hogan, M.H. Famelart, D.J. O’Callaghan & P. Schuck. (2010) A novel technique for determining glass–rubber transition in dairy powders. Journal of Food Engineering 99:1, pages 76-82.
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P. Intipunya & B.R. Bhandari. 2010. Chemical Deterioration and Physical Instability of Food and Beverages. Chemical Deterioration and Physical Instability of Food and Beverages 663 700 .
B. Adhikari, T. Howes, B.R. Bhandari & T.A.G. Langrish. (2009) Effect of addition of proteins on the production of amorphous sucrose powder through spray drying. Journal of Food Engineering 94:2, pages 144-153.
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Shyam S. Sablani, Ashok K. Shrestha & Bhesh R. Bhandari. (2008) A new method of producing date powder granules: Physicochemical characteristics of powder. Journal of Food Engineering 87:3, pages 416-421.
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