1 |
Moreyra R, Peleg M. Effect of equilibrium water activity on the bulk properties of selected food powders. J. Food Sci. 46: 1918- 1922 (1981)
DOI
|
2 |
Chung MS, Kim SH, Park KM. Observation of molecular relaxation behavior of powdered carbohydrates using low field nuclear magnetic resonance (NMR). Food Sci. Biotechnol. 11: 665-672 (2002)
|
3 |
Slade L, Levine H. Beyond water activity: Recent advances based on alternative approach to the assessment of food quality and safety. Crit. Rev. Food Sci. 30: 115-360 (1991)
DOI
ScienceOn
|
4 |
Peleg M, Mannheim CH. The mechanism of caking of powdered onion. J. Food Process Pres. 1: 3-11 (1977)
DOI
|
5 |
Lazar ME, Brown AH, Smith GS, Wong FF, Lindquist FE. Experimental production of tomato powder by spray drying. Food Technol.-Chicago 10: 129-134 (1956)
|
6 |
Chung MS, Ruan RR, Chen PL, Lee YG, Ahn TH, Baik CK. Formulation of caking-resistant powdered soups based on NMR analysis. J. Food Sci. 66: 1147-1151 (2001)
DOI
ScienceOn
|
7 |
Barbosa-Canovas G, Malave-Lopez J, Peleg M. Density and compressibility of selected food powders mixtures. J. Food Process Eng. 10: 1-19 (1987)
DOI
ScienceOn
|
8 |
Kim M. Effect of soluble starch pretreatment and storage condition on caking degree and moisture sorption of powdered onion. J. Korean Soc. Food Sci. Nutr. 20: 272-275 (1991)
과학기술학회마을
|
9 |
Lai HM, Schmidt SJ. Lactose crystallization in skim milk powder observed by hydrodynamic equilibria, scanning electron microscopy, and nuclear magnetic resonance. J. Food Sci. 55: 994-999 (1990)
DOI
|
10 |
Roos Y, Karel M. Water and molecular weight effects on glass transitions in amorphous carbohydrates and carbohydrate solutions. J. Food Sci. 56: 1676-1681 (1991)
DOI
|
11 |
Aguilera JM, Levi G, Karel M. Effect of water content on the glass transition and caking of fish protein hydrolyzates. Biotechnol. Progr. 9: 651-654 (1993)
DOI
ScienceOn
|
12 |
Peleg M, Mannheim CH, Passy N. Flow properties of some food powders. J. Food Sci. 38: 959-964 (1973)
DOI
|
13 |
Roosen MJGW, Hemminga MA, Walstra P. Molecular motion in glassy water-malto-oligosaccharide (maltodextrin) mixtures as studied by conventional and saturation-transfer spin-probe e.s.r. spectroscopy. Carbohyd. Res. 215: 229-237 (1991)
DOI
ScienceOn
|
14 |
Chung MS, Ruan RR, Chen PL, Chung SH, Ahn TH, Lee KH. Study of caking in powdered foods using nuclear magnetic resonance spectroscopy. J. Food Sci. 65: 134-138 (2000)
DOI
|
15 |
Peleg M, Hollenbach AM. Flow conditioners and anticaking agents. Food Technol.-Chicago 38: 93-102 (1984)
|
16 |
Kalichevisky MT, Jaroszkiewicz EM, Ablett S, Blanshard JMV, Lillford PJ. The glass transition of amylopectin measured by DSC, DMTA, and NMR. Carbohyd. Polym. 18: 77-88 (1992)
DOI
ScienceOn
|
17 |
Tsourouflis S, Flink JM, Karel M. Loss of structure in freeze-dried carbohydrate solutions. Effect of temperature, moisture contents, and composition. J. Sci. Food Agr. 27: 509-519 (1976)
DOI
|
18 |
Aguilera JM, del Valle JM, Karel M. Caking phenomena in amorphous food powders. Trends Food Sci. Tech. 6: 149-155 (1995)
DOI
ScienceOn
|
19 |
Peleg M. Glass transitions and the physical stability of food powders. pp. 435-451. In: Glassy State in Foods. Blanshard JMB, Lillford PJ (eds). Nottingham University Press, Nottingham, UK (1993)
|
20 |
Chung MS, Ruan RR, Chen P, Kim JH, Ahn TH, Baik CK. Predicting caking behavior in powdered foods using low field nuclear magnetic resonance (NMR) technique. Lebensm.-Wiss. Technol. 36: 751-761 (2003)
DOI
ScienceOn
|
21 |
Chung MS, Ruan RR. Storage temperature dependence on caking of food powders. Food Sci. Biotechnol. 11: 566-569 (2002)
|
22 |
Hamano M, Sugimoto H. Water sorption, reduction of caking, and improvement of free flowingness of powdered soy sauce and miso. J. Food Process Pres. 2: 185-196 (1978)
DOI
|
23 |
Lloyd RJ, Chen XD, Hargreaves JB. Glass transition and caking of spray-dried lactose. Int. J. Food Sci. Tech. 31: 305-311 (1996)
DOI
ScienceOn
|
24 |
Chuy LE, Labuza TP. Caking and stickiness of dairy-based food powders as related to glass transition. J. Food Sci. 59: 43-46 (1994)
DOI
ScienceOn
|