The glass transition and corresponding glass transition temperature (T g) as found for food
solids have received considerable attention, and their relationships with food solid behavior …

Lactose is a common component found in many foods and dairy products. In this study, the
vibrational signatures in the crystalline structure of α-, β-, and α-lactose monohydrate were …

In this study, the lactose/Whey Protein Isolate (WPI) composite hydrocolloids were prepared
as an printing material for subsequent 3D printing. The results showed that the rheological …

Sugar-rich foods are the complex mixtures of different carbohydrates in amorphous and
crystalline forms. They are mostly not in equilibrium, and transition from amorphous form to …

Present study developed a strength analysis for relaxation time (τ) in characterizing
physicochemical properties and structural transformation of freeze-dried honey/whey protein …

The experimental assessment and computer modeling of the water vapor adsorption
isotherms of roasted specialty coffee is addressed in this study. Thus, both coffee beans and …

Currently, the food industry generates large amounts of agroindustry waste. Specifically, the
coffee and cheese industry produce spent coffee ground and whey respectively. Therefore, it …

Grape canes (Vitis vinifera L.) are an important source of bioactive stilbenes, but they are
considered a pruning residue. Despite the potential advantages for human health, the low …

This study investigated the effect of pH on the denaturation extent, the surface chemical
composition, the water sorption isotherm and the glass transition temperature of camel and …

单糖和寡糖等小分子糖不同时-空层面的物性转变是决定高糖食品加工保藏性能,
安全性和营养价值体现的重要因素. 时-空特征, 作为描述不同相态下小分子糖分子或基团运动 …