Browse Dept. of Food Science and Human Nutrition by Subject "glass transition temperature"
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Chemical and physical stability of spray-dried and glass encapsulated spray-dried flavors stored below their glass transition temperatures (2011-05-25)Product shelf life is among the top concerns of the flavor industry. The purpose of this study was to investigate multiple encapsulation technology (MET) for the extension of the limited shelf life of readily volatilized ...
Investigating the glassy to rubbery transition of polydextrose and corn flakes using automatic water vapor sorption instruments, DSC, and texture analysis (2010-08-20)The aim of this study was to investigate the usefulness of automated sorption isotherm methods for determining the glassy to rubbery transition in a model amorphous food material, polydextrose. The automated sorption ...