Volume 47 (1996): Issue 5 (Nov 1996)

in Journal of Thermal Analysis and Calorimetry
Preface
Pages: 1175–1178
Construction of a wheat-flour state diagram
Application to extrusion processing
Pages: 1267–1288
Glass transitions in starch, gluten and bread as measured
Dielectric spectroscopy and TMA methods
Pages: 1289–1298
Use of dynamic mechanical thermal analysis (DMTA)
Glass transitions of a cracker and its dough
Pages: 1315–1328
Use of a thermomechanical analyzer
Study of an apparent glass transition in cookie dough
Pages: 1329–1338
Structure and properties of bread dough and crumb
Calorimetric, rheological and mechanical investigations on the effects produced by hydrocolloids, pentosans and soluble proteins
Pages: 1339–1360
A Modulated Differential Scanning Calorimetric study
Glass transitions occurring in sucrose solutions
Pages: 1407–1418
Non-enzymatic browning-induced water plasticization
Glass transition temperature depression and reaction kinetics determination using DSC
Pages: 1437–1450
Thermal properties of polysaccharides at low moisture
II. Molecular order and control of dissolution temperature in agar
Pages: 1485–1498
Investigation of the complex thermal behavior of fats
Combined DSC and X-ray diffraction techniques
Pages: 1545–1565
Book review
Pages: 1611–1613
Events
Pages: 1615–1616
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Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation
1969
Volumes
per Year
1
Issues
per Year
24
Founder Akadémiai Kiadó
Founder's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)