Crystallisation and glass transition behaviour of Chilean raisins in relation to their sugar compositions

On a Theory of the van der Waals Adsorption of Gases

Stephen Brunauer, Lola S. Deming, W. Edwards Deming et al. · Journal of the American Chemical Society · 1940 · 4.7K citations

Gasesstephen Brunauer, Engineering, Chemical Analysis +19

Studies on the Relationship Between Water‐satured State and Crystallinity by the Diffraction Method for Moistened Potato Starch

Shozo NARA, Takashi Komiya · Starch - Stärke · 1983 · 790 citations

Engineering, Food Biophysics, Chemistry +16

Melting and glass transitions of low molecular weight carbohydrates

Yrjö H. Roos · Carbohydrate Research · 1993 · 597 citations

Materials Science, Engineering, Glass Transitions +6

Towards an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range

Dominique Champion, Martine Le Meste, D. Simatos · Trends in Food Science & Technology · 2000 · 271 citations

Food Chemistry, Relaxation Process, Improved Understanding +5

Effect of Temperature on the Water Adsorption Isotherms of Sultana Raisins

George D. Saravacos, D. A. TSIOURVAS, E. Tsami · Journal of Food Science · 1986 · 186 citations · Full text

Engineering, Agricultural Economics, Food Chemistry +17