On Modeling the Temperature Effects on Biopolymers and Foods Undergoing Glass Transition without the...
On Modeling the Temperature Effects on Biopolymers and Foods Undergoing Glass Transition without the WLF Equation
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Publisher
New York: Springer US
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Language
English
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New York: Springer US
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Contents
Traditionally, the effect of temperature on the rate of biochemical reactions and biological processes in foods, and on the mechanical properties of biopolymers including foods, has been described by the Arrhenius equation which has a single adjustable parameter, namely the “energy of activation.” During the last three decades, this model has been...
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Full title
On Modeling the Temperature Effects on Biopolymers and Foods Undergoing Glass Transition without the WLF Equation
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TN_cdi_proquest_miscellaneous_3153203542
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_3153203542
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ISSN
1866-7910
E-ISSN
1866-7929
DOI
10.1007/s12393-023-09345-3
