Water Sorption, Glass Transition, and Microstructures of Refractance Window– and Freeze-Dried Mango (Philippine “Carabao” Var.) Powder

Storage Stability of Spray-Dried Blackberry Powder Produced with Maltodextrin or Gum Arabic

(2013) Cristhiane Caroline Ferrari et al.   DRYING TECHNOLOGY

Moisture Sorption Isotherms, Thermodynamic Properties, and Glass Transition of Pears and Apples

(2012) Nadia Djendoubi Mrad et al.   DRYING TECHNOLOGY

Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powder

(2012) O.A. Caparino et al.   JOURNAL OF FOOD ENGINEERING

Generation of Product Structures During Drying of Food Products

(2011) Stefan Palzer et al.   DRYING TECHNOLOGY

Moisture sorption characteristics and glass transition temperature of apple puree powder

(2010) Ewa Jakubczyk et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

A Review of Methods, Data and Applications of State Diagrams of Food Systems

(2010) Shyam S. Sablani et al.   Food Engineering Reviews

Effect of Drying Method on the Microstructure and Physical Properties of Dried Apples

(2009) D. Witrowa-Rajchert et al.   DRYING TECHNOLOGY

Sorption isotherm and state diagram of grapefruit as a tool to improve product processing and stability

(2009) M.J. Fabra et al.   JOURNAL OF FOOD ENGINEERING

Glass Transition and Sticky Point Temperatures and Stability/Mobility Diagram of Fruit Powders

(2008) S. Jaya et al.   Food and Bioprocess Technology

State diagram and water adsorption isotherm of raspberry (Rubus idaeus)

(2008) Roopesh M. Syamaladevi et al.   JOURNAL OF FOOD ENGINEERING