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Role of glass-transition on fluid transport in porous food materials
Pawan S. Takhar
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peer-review
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Agriculture & Biology
glass transition
95%
fluids
54%
food matrix
33%
biopolymers
19%
sorption
19%
drying
14%
pasta
11%
frying
10%
potato starch
10%
mechanics
10%
cooking
8%
texture
7%
temperature
7%
polymers
6%
soybeans
6%
gels
6%
uptake mechanisms
6%
corn
5%
Engineering & Materials Science
Glass transition
83%
Fluids
46%
Fick's laws
20%
Biopolymers
20%
Sorption
17%
Drying
13%
Flow of fluids
12%
Continuum mechanics
9%
Relaxation time
9%
Starch
9%
Cooking
8%
Gels
7%
Moisture
6%
Textures
5%
Temperature
5%
Polymers
5%
Communication
3%
Medicine & Life Sciences
Vitrification
100%
Food
51%
Biopolymers
19%
Temperature
10%
Solanum tuberosum
9%
Zea mays
9%
Cooking
9%
Soybeans
8%
Starch
8%
Mechanics
7%
Polymers
6%
Gels
5%