Present work investigates the effect of thermal transitions and enthalpy relaxation phenomenon on the physico-chemical stability of paprika microencapsulated powders. Wall materials were combinations of soy protein isolates, ...

Food products with low water activity, dried, or frozen, are usually stored at non-equilibrium states, in which long-term stability cannot be assured. Changes in the storage conditions, including temperature and relative ...

This work deals with the study of the dielectric and mechanical behavior of polymers in which the conformational versatility of the backbone is severely restricted. The mechanical spectrum of the model, poly(dicyclohexylmethylene ...

Solids-water interactions of corn and quinoa flours were evaluated through 1H NMR, DSC, and water sorption isotherms. Glass transition temperature (Tg), observed by DSC, was better distinguished through FID signals, and ...

We conducted internal friction (IF) and elastic modulus measurements on several manganites in the temperature range 100-500 K. The La1-xCaxMnO3 series, with x=0, 0.1, 0.2, 0.33 and 1, was studied showing the magnetic phase ...

In this paper, we analyze using differential scanning calorimetry (DSC) how a disordered structure, obtained by the quenching of oxides melted into glass, is related to the nature of the modi- fier cation. We estimated the ...

Peruvian carrot and cassava starches were ground in a ball mill for 4, 8, 16, and 32 h and their structural and physicochemical characteristics were determined. Results obtained from HPAEC-PAD, GPC, and amylose content ...

Peruvian carrot and cassava starches were ground in a ball mill for 4, 8, 16, and 32 h and their structural and physicochemical characteristics were determined. Results obtained from HPAEC-PAD, GPC, and amylose content ...