Thermal and Relaxation Properties of Food and Biopolymers with Emphasis onWater
Kapitel i bok, 2017
sugar solutions
Gordon-Taylor equation
food
relaxations
water
dielectric spectroscopy
differential scanning calorimetry
glass transition
confined aqueous solutions
proteins
Författare
Jan Swenson
Chalmers, Fysik
Helen Jansson
Chalmers, Bygg- och miljöteknik, Byggnadsteknologi
Glass Transition and Phase Transitions in Food and Biological Materials
1-29
9781118935682 (ISBN)
Ämneskategorier (SSIF 2025)
Fysikalisk kemi
DOI
10.1002/9781118935682.ch1