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Structural strength analysis of partially crystalline trehalose
by
Maidannyk
,
V.A
.
,
Roos, Y.H.
Published in
Food science & technology
(01.02.2018)
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Water sorption, glass transition and “strength” of lactose – Whey protein systems
by
Maidannyk
,
V.A
.
,
Roos, Y.H.
Published in
Food hydrocolloids
(01.09.2017)
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Modification of the WLF model for characterization of the relaxation time-temperature relationship in trehalose-whey protein isolate systems
by
Maidannyk
,
V.A
.
,
Roos, Y.H.
Published in
Journal of food engineering
(01.11.2016)
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Structural strength analysis of amorphous trehalose-maltodextrin systems
by
Maidannyk
,
V.A
.
,
Nurhadi, B.
,
Roos, Y.H.
Published in
Food research international
(01.06.2017)
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Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems
by
Maidannyk
,
V.A
.
,
Lim, A.S.L.
,
Auty, M.A.E.
,
Roos, Y.H.
Published in
Food research international
(01.02.2019)
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structural relaxation
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