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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.
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Mohammad Shafiur Rahman, Sithara Suresh, Nasser Al-Habsi, Mohamed Al-Khusaibi, Zahir Al-Attabi & Lyutha Al-Subhi. (2021) Stability of vitamin C in broccoli based on the chemical reaction kinetics, micro-region state diagram, and empirical correlations. International Journal of Food Properties 24:1, pages 1559-1573.
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Mohammad Shafiur Rahman & Amani Al-Rawahi. (2017) Glass transition of pomegranate skin, as analyzed by thermal, mechanical, and nuclear magnetic resonance methods. International Journal of Food Properties 20:2, pages 423-435.
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Leann Barden & Eric A. Decker. (2016) Lipid Oxidation in Low-moisture Food: A Review. Critical Reviews in Food Science and Nutrition 56:15, pages 2467-2482.
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Huaning Yu & Yunfei Li. (2015) State Diagram of Spray Dried Bovine Colostrum Powder. International Journal of Food Properties 18:3, pages 480-491.
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Aytunga Arik Kibar, İlknur Gönenç & Ferhunde Us. (2014) Effects of Fatty Acid Addition on the Physicochemical Properties of Corn Starch. International Journal of Food Properties 17:1, pages 204-218.
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Huaning Yu, Yuanrong Zheng & Yunfei Li. (2013) Water Adsorption Isotherms and Storage Stability of Freeze-Dried Bovine Colostrum Powder. International Journal of Food Properties 16:8, pages 1764-1775.
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Ashley
N. Hiatt, Lynne
S. Taylor & Lisa
J. Mauer. (2011) Effects of Co-Formulation of Amorphous Maltodextrin and Deliquescent Sodium Ascorbate on Moisture Sorption and Stability. International Journal of Food Properties 14:4, pages 726-740.
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Mohammad
Shafiur Rahman & Ghalib
Said Al-Saidi. (2010) Thermal Relaxation of Gelatin and Date Flesh Measured by Isothermal Condition in Differential Scanning Calorimetry (DSC) and its Relation to the Structural and Mechanical Glass Transition. International Journal of Food Properties 13:4, pages 931-944.
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