Please use this identifier to cite or link to this item:
https://doi.org/10.1021/jf060188r
DC Field | Value | |
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dc.title | Glass transition and enthalpy relaxation of amorphous food saccharides: A review | |
dc.contributor.author | Liu, Y. | |
dc.contributor.author | Bhandari, B. | |
dc.contributor.author | Zhou, W. | |
dc.date.accessioned | 2014-06-23T05:57:13Z | |
dc.date.available | 2014-06-23T05:57:13Z | |
dc.date.issued | 2006-08-09 | |
dc.identifier.citation | Liu, Y., Bhandari, B., Zhou, W. (2006-08-09). Glass transition and enthalpy relaxation of amorphous food saccharides: A review. Journal of Agricultural and Food Chemistry 54 (16) : 5701-5717. ScholarBank@NUS Repository. https://doi.org/10.1021/jf060188r | |
dc.identifier.issn | 00218561 | |
dc.identifier.uri | http://scholarbank.nus.edu.sg/handle/10635/77608 | |
dc.description.abstract | Many food materials exist in a disordered amorphous solid state due to processing. Therefore, understanding the concept of amorphous state, its important phase transition (i.e., glass transition), and the related phenomena (e.g., enthalpy relaxation) is important to food scientists. Food saccharides, including mono-, di-, oligo-, and polysaccharides, are among the most important major components in food. Focusing on the food saccharides, this review covers important topics related to amorphous solids, including the concept and molecular arrangement of amorphous solid, the formation of amorphous food saccharides, the concept of glass transition and enthalpy relaxation, physical property changes and molecular mobility around the glass transition, measurement of the glass transition and enthalpy relaxation, their mathematical descriptions and models, and influences on food stability. © 2006 American Chemical Society. | |
dc.description.uri | http://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1021/jf060188r | |
dc.source | Scopus | |
dc.subject | Amorphous solid | |
dc.subject | DSC | |
dc.subject | Enthalpy relaxation | |
dc.subject | Food saccharides | |
dc.subject | Glass transition | |
dc.type | Review | |
dc.contributor.department | CHEMISTRY | |
dc.description.doi | 10.1021/jf060188r | |
dc.description.sourcetitle | Journal of Agricultural and Food Chemistry | |
dc.description.volume | 54 | |
dc.description.issue | 16 | |
dc.description.page | 5701-5717 | |
dc.description.coden | JAFCA | |
dc.identifier.isiut | 000239454700001 | |
Appears in Collections: | Staff Publications |
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