Water sorption isotherms of starch powders: Part 1: mathematical description of experimental data

By Ala'A H. Al-Muhtaseb, W. Mcminn, T. Magee. 2004

432 citations recorded by the source corpus.

Subfields: Food Science, Mechanical Engineering

View Paper: https://www.semanticscholar.org/paper/4aa42314eb3226efce4f3f5c86247fd0140865f1

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. A. Goula
2. Konstantinos Adamopoulos
3. R. Tonon
4. M. Hubinger
5. C. Grosso

In Mechanical Engineering

1. M. Grigore

Citations in the corpus

• Water sorption isotherms and glass transition temperature of spray dried tomato pulp (2008, background): “Al-Muhtaseb et al. (2004a) also reported that the Peleg model provides a good description of the isotherms of potato starch, peas and cured beef and Lewicki (1998) determined the sorption isotherms of 31 food materials and found the Peleg model to show the best fit.”