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Relation between the structure of matrices and their mechanical relaxation mechanisms during the glass transition of biomaterials: A review

Type: Journal Paper

Author : Stefan Kasapis

Publisher: Elsevier Science

Year: 2012

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Novel uses of biopolymers in the development of low fat spreads and soft cheeses

Type: Journal Paper

Author : Stefan Kasapis

Year: 2000

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Phase Separation in Biopolymer Gels: A Low- to High-Solid Exploration of Structural Morphology and Functionality

Type: Journal Paper

Author : Stefan Kasapis

Year: 2008

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Definition of a Mechanical Glass Transition Temperature for Dehydrated Foods

Type: Journal Paper

Author : Stefan Kasapis

Year: 2004

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The morphology of the gellan network in a high-sugar environment

Type: Journal Paper

Author : Stefan Kasapis

Year: 2006

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Definition and applications of the network glass transition temperature

Type: Journal Paper

Author : Stefan Kasapis

Year: 2006

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The 9th international hydrocolloids conference

Type: Journal Paper

Author : Stefan Kasapis

Year: 2009

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Modeling and fundamental aspects of structural relaxation in high-solid hydrocolloid systems

Type: Journal Paper

Author : Kontogiorgos, Vassilis, and Stefan Kasapis.

Publisher: Elsevier BV

Year: 2016

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A free-volume interpretation of the decoupling parameter in bioactive-compound diffusion from a glassy polymer

Type: Journal Paper

Author : Naksit Panyoyai; Stefan Kasapis

Year: 2016

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The effect of added sucrose and corn syrup on the physical properties of gellan—gelatin mixed gels

Type: Journal Paper

Author : Maria Papageorgiou; Stefan Kasapis

Year: 1995

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Relation between the structure of matrices and their mechanical relaxation mechanisms during the glass transition of biomaterials: A review

Novel uses of biopolymers in the development of low fat spreads and soft cheeses

Phase Separation in Biopolymer Gels: A Low- to High-Solid Exploration of Structural Morphology and Functionality

Definition of a Mechanical Glass Transition Temperature for Dehydrated Foods

The morphology of the gellan network in a high-sugar environment

Definition and applications of the network glass transition temperature

The 9th international hydrocolloids conference

Modeling and fundamental aspects of structural relaxation in high-solid hydrocolloid systems

A free-volume interpretation of the decoupling parameter in bioactive-compound diffusion from a glassy polymer

The effect of added sucrose and corn syrup on the physical properties of gellan—gelatin mixed gels

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Relation between the structure of matrices and their mechanical relaxation mechanisms during the glass transition of biomaterials: A review

Novel uses of biopolymers in the development of low fat spreads and soft cheeses

Phase Separation in Biopolymer Gels: A Low- to High-Solid Exploration of Structural Morphology and Functionality

Definition of a Mechanical Glass Transition Temperature for Dehydrated Foods

The morphology of the gellan network in a high-sugar environment

Definition and applications of the network glass transition temperature

The 9th international hydrocolloids conference

Modeling and fundamental aspects of structural relaxation in high-solid hydrocolloid systems

A free-volume interpretation of the decoupling parameter in bioactive-compound diffusion from a glassy polymer

The effect of added sucrose and corn syrup on the physical properties of gellan—gelatin mixed gels