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pro vyhledávání: '"Jean-Christophe Andrieux"'
Publikováno v:
Carbohydrate polymers. 102
We use Fourier Transform Infra Red (FTIR) Spectroscopy to explore the effects of water and glycerol on the hydrogen bonding of low water content maltooligomer matrices by monitoring the shifts in the position of the peak associated with the fundament
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8146ec34509836760831786af4a28270
https://pubmed.ncbi.nlm.nih.gov/24507320
https://pubmed.ncbi.nlm.nih.gov/24507320
Autor:
Claire Casteran, Jean-Christophe Andrieux, Alessandro Gianfrancesco, Maria-Isabelle Giardiello, Gilles Vuataz
Publikováno v:
Procedia Food Science. :601-607
Proteins are main constituents of a broad range of food products in powder form, from dairy to dough-based foods. Water is the main responsible of physical properties modifications in powders and many scientific studies have been focusing on characte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d183fd2033ec2e167e9e2474c55c2265