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Results:
1-18
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Results: 18
Authors:
VODOVOTZ Y
CHINACHOTI P
Citation: Y. Vodovotz et P. Chinachoti, GLASSY-RUBBERY TRANSITION AND RECRYSTALLIZATION DURING AGING OF WHEAT-STARCH GELS, Journal of agricultural and food chemistry, 46(2), 1998, pp. 446-453
Authors:
LI S
DICKINSON LC
CHINACHOTI P
Citation: S. Li et al., MOBILITY OF UNFREEZABLE AND FREEZABLE WATER IN WAXY CORN STARCH BY H-2 AND H-1-NMR, Journal of agricultural and food chemistry, 46(1), 1998, pp. 62-71
Authors:
LAVOIE JP
LABBE RG
CHINACHOTI P
Citation: Jp. Lavoie et al., GROWTH OF STAPHYLOCOCCUS-AUREUS AS RELATED TO O-17 NMR WATER MOBILITYAND WATER ACTIVITY, Journal of food science, 62(4), 1997, pp. 861-866
Authors:
CHERIAN G
CHINACHOTI P
Citation: G. Cherian et P. Chinachoti, ACTION OF OXIDANTS ON WATER SORPTION, H-2 NUCLEAR-MAGNETIC-RESONANCE MOBILITY, AND GLASS-TRANSITION BEHAVIOR OF GLUTEN, Cereal chemistry, 74(3), 1997, pp. 312-317
Authors:
LI S
TANG J
CHINACHOTI P
Citation: S. Li et al., THERMODYNAMICS OF STARCH-WATER SYSTEMS - AN ANALYSIS FROM SOLUTION-GEL MODEL ON WATER SORPTION ISOTHERMS, Journal of polymer science. Part B, Polymer physics, 34(15), 1996, pp. 2579-2589
Authors:
CHINACHOTI P
Citation: P. Chinachoti, CHARACTERIZATION OF THERMOMECHANICAL PROPERTIES IN STARCH AND CEREAL PRODUCTS, Journal of thermal analysis, 47(1), 1996, pp. 195-213
Authors:
VODOVOTZ Y
CHINACHOTI P
Citation: Y. Vodovotz et P. Chinachoti, THERMAL TRANSITIONS IN GELATINIZED WHEAT-STARCH AT DIFFERENT MOISTURECONTENTS BY DYNAMIC-MECHANICAL ANALYSIS, Journal of food science, 61(5), 1996, pp. 932
Authors:
VITTADINI E
CHEN XJ
CHINACHOTI P
Citation: E. Vittadini et al., THERMOMECHANICAL CHANGES DURING REHEATING PIZZA SHELLS AS RELATED TO HEATING METHOD, Journal of food science, 61(5), 1996, pp. 990-994
Authors:
VODOVOTZ Y
VITTADINI E
COUPLAND J
MCCLEMENTS DJ
CHINACHOTI P
Citation: Y. Vodovotz et al., BRIDGING THE GAP - USE OF CONFOCAL MICROSCOPY IN FOOD RESEARCH, Food technology, 50(6), 1996, pp. 74
Authors:
LI S
DICKINSON LC
CHINACHOTI P
Citation: S. Li et al., PROTON RELAXATION OF STARCH AND GLUTEN BY SOLID-STATE NUCLEAR-MAGNETIC-RESONANCE SPECTROSCOPY, Cereal chemistry, 73(6), 1996, pp. 736-743
Authors:
CHERIAN G
CHINACHOTI P
Citation: G. Cherian et P. Chinachoti, H-2 AND O-17 NUCLEAR-MAGNETIC-RESONANCE STUDY OF WATER IN GLUTEN IN THE GLASSY AND RUBBERY STATE, Cereal chemistry, 73(5), 1996, pp. 618-624
Authors:
VODOVOTZ Y
HALLBERG L
CHINACHOTI P
Citation: Y. Vodovotz et al., EFFECT OF AGING AND DRYING ON THERMOMECHANICAL PROPERTIES OF WHITE BREAD AS CHARACTERIZED BY DYNAMIC-MECHANICAL ANALYSIS (DMA) AND DIFFERENTIAL SCANNING CALORIMETRY (DSC), Cereal chemistry, 73(2), 1996, pp. 264-270
Authors:
COUPLAND JN
ZHU Z
WAN H
MCCLEMENTS DJ
NAWAR WW
CHINACHOTI P
Citation: Jn. Coupland et al., DROPLET COMPOSITION AFFECTS THE RATE OF OXIDATION OF EMULSIFIED ETHYLLINOLEATE, Journal of the American Oil Chemists' Society, 73(6), 1996, pp. 795-801
Authors:
CHERIAN G
GENNADIOS A
WELLER C
CHINACHOTI P
Citation: G. Cherian et al., THERMOMECHANICAL BEHAVIOR OF WHEAT GLUTEN FILMS - EFFECT OF SUCROSE, GLYCERIN, AND SORBITOL, Cereal chemistry, 72(1), 1995, pp. 1-6
Authors:
CHINACHOTI P
Citation: P. Chinachoti, CARBOHYDRATES - FUNCTIONALITY IN FOODS, The American journal of clinical nutrition, 61(4), 1995, pp. 922-929
Authors:
CHINACHOTI P
Citation: P. Chinachoti, PROBING MOLECULAR AND STRUCTURAL THERMAL EVENTS IN CEREAL-BASED PRODUCTS, Thermochimica acta, 246(2), 1994, pp. 357-369
Authors:
RODRIGUEZESTRADA MT
CHUNG S
CHINACHOTI P
Citation: Mt. Rodriguezestrada et al., SOLIDS EXTRACTION OF COD FRAME AND EFFECTS ON ULTRAFILTRATION OF THE AQUEOUS EXTRACT, Journal of food science, 59(4), 1994, pp. 799-803
Authors:
CHINACHOTI P
Citation: P. Chinachoti, NO MAGIC IN MAGIC TRICK - RESPONSE, Food technology, 47(11), 1993, pp. 82-82
Risultati:
1-18
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