Zobrazeno 41 - 50
of 82
pro vyhledávání: '"Kirsi Jouppila"'
Autor:
Anna Cecilia Jørgensen, Jukka Rantanen, Inna Miroshnyk, Kirsi Jouppila, Simo Siiriä, Milja Karjalainen, Osmo Antikainen
Publikováno v:
Journal of Pharmaceutical Sciences. 95:906-916
A thorough understanding of solid state properties is of growing importance. It is often necessary to apply multiple techniques offering complementary information to fully understand the solid state behavior of a given compound and the relations betw
Publikováno v:
International Dairy Journal. 14:517-525
Retention of β-galactosidase activity was analyzed in whey model systems in relation to browning development and physical characteristics of the matrix (degree of matrix compression, crystallinity, glass transition). Amorphous systems were obtained
Publikováno v:
Cereal Chemistry Journal. 75:547-550
Values of initial fat temperature, mixing intensity, mixing time, and mass ratio of fat and sucrose (F/S ratio) were varied in the preparation of fat-sugar cream. The dependence of cake firmness and cake moisture content on these values, the size of
Publikováno v:
Carbohydrate Polymers. 36:143-149
The levelling-off extent of crystallization and crystallization behaviour in corn starch were studied using an X-ray diffraction technique, taking into account the glass transition temperature range of amorphous corn starch. Amorphous corn starch sam
Publikováno v:
University of Helsinki
A crispy snack model, composed of maltodextrin, wheat flour, salt, and water, with a clearly measurable glass transition was designed and produced by extrusion. The material was used to investigate effects of glass transition and water plasticization
Publikováno v:
Cereal Chemistry Journal. 75:64-69
Differential scanning calorimetry (DSC) was used to determine the onset and end temperatures of the glass transition (Tg) for white bread equilibrated between 53 and 84% rh. Calorimetric Tg end values were ≈20°C higher than onset values, indicatin
Autor:
Yrjö H. Roos, Kirsi Jouppila
Publikováno v:
International Journal of Food Science & Technology. 32:459-471
Summary Water sorption of various freeze-dried milk products was modelled using several water sorption isotherm models, most of which proved to be applicable. Sorption models were fitted to experimental data using linear and non-linear regression ana
Publikováno v:
Journal of Dairy Science. 80:3152-3160
Effects of water content, storage time, and glass transition (physical state) on lactose crystallization and the resultant crystal forms in skim milk powder were investigated. Samples of freeze-dried skim milk containing amorphous lactose were stored
Autor:
Kirsi Jouppila, Yrjö H. Roos
Publikováno v:
Carbohydrate Polymers. 32:95-104
Crystallization of amorphous polymers is affected by their physical state and molecular mobility. In the present study, crystallization behaviour of amorphous corn starch was related to its physical state and glass transition. Amorphous corn starch w
Publikováno v:
Journal of Thermal Analysis. 47:1437-1450
An exotherm, observed in differential scanning calorimetry (DSC) scans of amorphous food materials above their glass transition temperature,T g, may occur due to sugar crystallization, nonenzymatic browning, or both. In the present study, this exothe