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Analysis of water sorption isotherms of amorphous food materials by solution thermodynamics with relevance to glass transition: evaluation of plasticizing effect of water by the thermodynamic parameters |
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| Authors: | Eriko Shimazaki Akiko Tashiro Hitomi Kumagai |
| Institution: | 1. Faculty of Home Economics, Department of Food Science and Nutrition, Kyoritsu Women’s University, Tokyo, Japan;2. Department of Chemistry and Life Science, College of Bioresource Sciences, Nihon University, Kanagawa, Japan |
| Abstract: | |
| Keywords: | water sorption glass transition thermodynamics plasticizer gluten |