Chapter 14. Phase Separation of Ice Crystals in Starch-Based Systems During Freezing and Effects on Moisture Content and Starch Glass Transition

  1. Dr. David S. Reid President4,
  2. Dr. Tanaboon Sajjaanantakul5,
  3. Dr. Peter J. Lillford6,
  4. Dr. Sanguansri Charoenrein7
  1. T. Tran1,
  2. K. Piyachomkwan1,
  3. K. Sriroth1,2,3

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch14

Book Title

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Additional Information

How to Cite

Tran, T., Piyachomkwan, K. and Sriroth, K. (2010) Phase Separation of Ice Crystals in Starch-Based Systems During Freezing and Effects on Moisture Content and Starch Glass Transition, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch14

Editor Information

  1. 4

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 5

    Kasetsart University, Thailand

  3. 6

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 7

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Cassava and Starch Technology Research Unit, National Center for Genetic Engineering and Biotechnology, Kasetsart University, Bangkok, Thailand

  2. 2

    Kasetsart Agricultural and Agro-Industrial Product Improvement Institute, Kasetsart University, Bangkok, Thailand

  3. 3

    Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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