| XI - XII |
Special Issue - Applications of Calorimetry and Thermal-Analysis to Food Systems and Processes - Preface
Schiraldi A |
| 249 - 269 |
Stability-Related Transitions of Amorphous Foods
Karel M, Anglea S, Buera P, Karmas R, Levi G, Roos Y |
| 271 - 283 |
Effect of Freezing Rate on the Thermal, Mechanical and Physical Aging Properties of the Glassy State in Frozen Sucrose Solutions
Sahagian ME, Goff HD |
| 285 - 297 |
Glass Transitions and State Diagrams for Typical Natural Fruits and Vegetables
Sa MM, Sereno AM |
| 299 - 308 |
The Use of Stepwise Differential Scanning Calorimetry for Thermal-Analysis of Foods
Kerr WL, Reid DS |
| 309 - 315 |
A Review of Thermal-Analysis Studies of Starch Gelatinization
Lelievre J, Liu H |
| 317 - 328 |
Characterization of Rice Cooking - Isothermal Differential Scanning Calorimetry Investigations
Riva M, Schiraldi A, Piazza L |
| 329 - 341 |
Retrogradation of Starch and the Role of Its Components
Gudmundsson M |
| 343 - 356 |
Interactions Between Starch and Lipids Studied by DSC
Eliasson AC |
| 357 - 369 |
Probing Molecular and Structural Thermal Events in Cereal-Based Products
Chinachoti P |
| 371 - 386 |
Differential Scanning Calorimetry - A Useful Tool for Studying Protein Denaturation
Relkin P |
| 387 - 403 |
Thermal-Denaturation and Heat-Induced Gelation Properties of Beta-Lactoglobulin - Effects of Some Chemical-Parameters
Liu TX, Relkin P, Launay B |
| 405 - 416 |
Thermal Studies on the Crystallization Kinetics of Triglycerides and Milkfat by DSC
Zhao J, Reid DS |
| 417 - 425 |
Solubility of Vegetable Cuticular Waxes in Supercritical CO2 Isothermal Calorimetry Investigations
Stassi A, Schiraldi A |
