Comparison of critical storage parameters of the powders containing soy protein isolate and inulin, based on the concepts: Water activity and Temperature of glass transition
A. Stępień, Karolina Grzyb
Topics & Concepts
Glass transitionDifferential scanning calorimetryWater activityWater contentGravimetric analysisSoy proteinChemistryMoistureInulinThermodynamicsMonolayerMaterials scienceAnalytical Chemistry (journal)ChromatographyChemical engineeringFood scienceOrganic chemistryPolymerEngineeringGeotechnical engineeringPhysicsBiochemistryMicroencapsulation and Drying ProcessesPolysaccharides Composition and ApplicationsProteins in Food Systems