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International Journal of Food Properties Volume 13, 2010 - Issue 1
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Original Articles

Measurement of Glass-Rubber Transition Temperature of Rice by Thermal Mechanical Compression Test (TMCT)

Tuyen Truong Thuc School of Land, Crop & Food Sciences, The University of Queensland, St Lucia, QLD 4072, Australia
,
Shu Fukai School of Land, Crop & Food Sciences, The University of Queensland, St Lucia, QLD 4072, Australia
,
Vinh Truong Nong Lam University, Ho Chi Minh City, Vietnam
&
Bhesh Bhandari Nong Lam University, Ho Chi Minh City, VietnamCorrespondence[email protected]
Pages 176-183 | Received 23 Oct 2007, Accepted 10 Jun 2008, Published online: 07 Jul 2010

Citations (11)

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Read on this site (2)

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.
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Malik A. Nawaz, Shu Fukai & Bhesh Bhandari. (2017) In situ analysis of cooking properties of rice by thermal mechanical compression test method. International Journal of Food Properties 20:5, pages 1174-1185.
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Articles from other publishers (9)

Tuyen Truong, Deepa Dahal, Paulina Urrutia, Lorena Alvarez, Sergio Almonacid & Bhesh Bhandari. (2020) Crystallisation and glass transition behaviour of Chilean raisins in relation to their sugar compositions. Food Chemistry 311, pages 125929.
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Panagiotis E. Igoumenidis, Sergios V. Iosifidis, Estefania Lopez‐Quiroga, Serafim Bakalis & Vaios T. Karathanos. (2019) Absorption of Phenolic Acids in Rice Kernels after Boiling in Spearmint Aqueous Extracts of Different Concentrations. A Diffusion Study. Journal of Food Science 84:10, pages 2859-2867.
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Takumi Mochizuki, Tomochika Sogabe, Yoshio Hagura & Kiyoshi Kawai. (2019) Effect of glass transition on the hardness of a thermally compressed soup solid. Journal of Food Engineering 247, pages 38-44.
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Tomomi Ebara, Yoshio Hagura & Kiyoshi Kawai. (2018) Effect of water content on the glass transition and textural properties of hazelnut. Journal of Thermal Analysis and Calorimetry 135:5, pages 2629-2634.
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Jakia Sultana Jothi, Tomomi Ebara, Yoshio Hagura & Kiyoshi Kawai. (2018) Effect of water sorption on the glass transition temperature and texture of deep-fried models. Journal of Food Engineering 237, pages 1-8.
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M. Mercedes Bertotto, Analía Gastón, María J. Rodríguez Batiller & Pablo Calello. (2018) Comparison of mathematical models to predict glass transition temperature of rice (cultivar IRGA 424) measured by dynamic mechanical analysis. Food Science & Nutrition 6:8, pages 2199-2209.
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Tomochika Sogabe, Kiyoshi Kawai, Rika Kobayashi, Jakia Sultana Jothi & Yoshio Hagura. (2018) Effects of porous structure and water plasticization on the mechanical glass transition temperature and textural properties of freeze-dried trehalose solid and cookie. Journal of Food Engineering 217, pages 101-107.
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Kiyoshi Kawai & Tomoaki Hagiwara. 2018. Survival Strategies in Extreme Cold and Desiccation. Survival Strategies in Extreme Cold and Desiccation 385 399 .
Pascalle J. M. Pelgrom, Maarten A. I. Schutyser & Remko M. Boom. (2012) Thermomechanical Morphology of Peas and Its Relation to Fracture Behaviour. Food and Bioprocess Technology 6:12, pages 3317-3325.
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