Chapter 8. Antiplasticization of Food Polymer Systems by Low Molecular Mass Diluents

  1. Dr. David S. Reid President2,
  2. Dr. Tanaboon Sajjaanantakul3,
  3. Dr. Peter J. Lillford4 and
  4. Dr. Sanguansri Charoenrein5
  1. C. C. Seow

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch8

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

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

How to Cite

Seow, C. C. (2010) Antiplasticization of Food Polymer Systems by Low Molecular Mass Diluents, 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.ch8

Editor Information

  1. 2

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

  2. 3

    Kasetsart University, Thailand

  3. 4

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

  4. 5

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

Author Information

  1. FoodTech Consultancy, Penang, Malaysia

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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