Correlation of glass transition features and macroscopic, mesoscopic properties of dough regulated by molecular weight of dextran
Shunqin Li, Jing Mao, Yunjiao Zhao, Wenjie Sui, Tao Wu, Rui Liu, Min Zhang
Topics & Concepts
Mesoscopic physicsGlass transitionDextranMaterials scienceChemistryChemical physicsFood scienceChemical engineeringThermodynamicsCondensed matter physicsPolymerChromatographyComposite materialPhysicsEngineeringFood composition and propertiesMicroencapsulation and Drying ProcessesAdsorption, diffusion, and thermodynamic properties of materials