The glass transition in the freezing process

A polymer physico-chemical approach to the study of commercial starch hydrolysis products (SHPs)

Harry Levine, Louise Slade · Carbohydrate Polymers · 1986 · 448 citations

Agriculture, Biochemistry, Food Science +11

Amorphous state and delayed ice formation in sucrose solutions

Yrjö H. Roos, M. Karel · International Journal of Food Science & Technology · 1991 · 287 citations

Natural Sciences, Chemistry, Materials Science +17

Differential scanning calorimetric study of frozen sucrose and glycerol solutions

S. Ablett, Martin J. Izzard, Peter J. Lillford · Journal of the Chemical Society Faraday Transactions · 1992 · 225 citations

Pharmacy, Food Science, Carbohydrate Chemistry +13

Phase Transitions of Amorphous Sucrose and Frozen Sucrose Solutions

Yrjö H. Roos, Marcus Karel · Journal of Food Science · 1991 · 140 citations

Natural Sciences, Food Science, Materials Science +16

Chemical reaction kinetics in relation to glass transition temperatures in frozen food polymer solutions

William L. Kerr, Miang Lim, David S. Reid et al. · Journal of the Science of Food and Agriculture · 1993 · 55 citations

Natural Sciences, Chemistry, Food Science +14