Thermal and mechanical characteristics of a glassy food model based on cassava starch
A food model was formulated in this work by blending cassava starch with small amounts of protein (6%), corn oil (4.5%) and sugar (6%). The calorimetric and mechanical properties of this realistic food model were studied as a function of moisture content. An anti-plasticization behavior of the food...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S277250222200186X |