Water and Physical Properties of Foods

@inproceedings{Kumagai2015WaterAP,
  title={Water and Physical Properties of Foods},
  author={Hitoshi Kumagai},
  year={2015}
}
Two topics related to the physical properties of foods and associated water effects were reviewed: the physical properties of hydrocolloids and care foods for dysphagic patients, and the water sorption and glass transition of foods. The percolation model effectively described the behavior of the rheological properties of food hydrocolloids near the sol-gel transition point relating to polymer network structure. The rheological properties of food hydrocolloids influence the velocity of the bolus… CONTINUE READING

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