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International Journal of Food Properties Volume 9, 2006 - Issue 4
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Original Articles

Influence of Annealing Temperature on Tg′ of Cooked Rice Stick Noodles

Kamolwan Israkarn Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
&
Sanguansri Charoenrein Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, ThailandCorrespondence[email protected]
Pages 759-766 | Received 22 Aug 2005, Accepted 18 Jan 2006, Published online: 18 Apr 2007

Citations (8)

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Read on this site (2)

Bo Zhu, Bin Li, Qianni Gao, Jinsong Fan, Peijun Gao, Meihu Ma & Xi Feng. (2013) Predicting Texture of Cooked Blended Rice with Pasting Properties. International Journal of Food Properties 16:3, pages 485-499.
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Gurpreet Kaur Chandi & Dalbir Singh Sogi. (2008) Characterization of Traditional (Basmati 370) and Developed (Pusa Basmati 1) Basmati Rice. International Journal of Food Properties 11:4, pages 910-918.
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Articles from other publishers (6)

Jin‐Hong Zhao, Pavitra Krishna Kumar & Shyam S. Sablani. (2022) Glass transitions in frozen systems as influenced by molecular weight of food components. Comprehensive Reviews in Food Science and Food Safety 21:6, pages 4683-4715.
Crossref
Sanguansri Charoenrein & Nathdanai Harnkarnsujarit. 2017. Non-Equilibrium States and Glass Transitions in Foods. Non-Equilibrium States and Glass Transitions in Foods 39 62 .
Sanguansri Charoenrein & Sunsanee Udomrati. (2013) Retrogradation of Waxy Rice Starch Gel in the Vicinity of the Glass Transition Temperature. International Journal of Food Science 2013, pages 1-4.
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Da-Wen SunShyam Sablani. 2011. Handbook of Frozen Food Processing and Packaging, Second Edition. Handbook of Frozen Food Processing and Packaging, Second Edition 39 54 .
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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Ngamjit Lowithun & Sanguansri Charoenrein. (2009) Influence of osmodehydrofreezing with different sugars on the quality of frozen rambutan. International Journal of Food Science & Technology 44:11, pages 2183-2188.
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