Progress in understanding of supplemented state diagrams of hydrophilic food materials
Sign Up to like & getrecommendations! Published in 2018 at "Current opinion in food science"
DOI: 10.1016/j.cofs.2018.05.006
Abstract: Since decades food scientists have been using supplemented state diagrams for finding the storage conditions for food stability, and for the design of food structuring processes involving phase transitions such as baking. Only, recently thermodynamic… read more here.
Keywords: state; supplemented state; state diagrams; glass transitions ... See more keywords
Heat stability of whey protein ingredients based on state diagrams
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DOI: 10.1016/j.idairyj.2018.12.006
Abstract: Abstract A state diagram approach was used to compare heat stability among whey protein ingredients. Solutions were thermal processed and solubility, turbidity, and colloidal structure (sol, precipitate, or gel) were plotted against the variables of… read more here.
Keywords: protein ingredients; heat stability; state diagrams; state ... See more keywords
State diagrams of candied orange peel obtained using different hypertonic solutions
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DOI: 10.1016/j.jfoodeng.2017.06.007
Abstract: Abstract State diagrams were established for the candied orange peel obtained by saturation with sucrose or glucose-fructose syrup. Differential scanning calorimetry was used to determine the freezing points and glass transition temperatures in order to… read more here.
Keywords: candied orange; state diagrams; orange peel;