The physical/chemical states and the thermal transitions of food materials determine the process conditions, functionality, stability and overall quality, including the tex-ture, of the final food products. Carbohydrates and proteins—two major biopolymers in various food products—can exist in an amorphous metastable state that is sensi-tive to moisture and temperature changes (Cocero and Kokini 1991; Madeka and Kokini 1994, 1996). The physical states of components in a biopolymer mixture determine the transport properties, such as viscosity, density, mass and thermal dif-fusivity, together with reactivity of the material.
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© 2008 Springer Science+Business Media, LLC
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Icoz, D.Z., Kokini, J.L. (2008). State Diagrams of Food Materials. In: Aguilera, J.M., Lillford, P.J. (eds) Food Materials Science. Springer, New York, NY. https://doi.org/10.1007/978-0-387-71947-4_7
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DOI: https://doi.org/10.1007/978-0-387-71947-4_7
Publisher Name: Springer, New York, NY
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