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Orientational Transition in a Liquid Crystal Triggered by the Thermodynamic Growth of Interfacial Wetting Sheets
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Thermodynamic sorption analysis and glass transition temperature of faba bean (Vicia faba L.) protein

E Alpizar-Reyes1, J Castaño2, H Carrillo-Navas3

  • 11Facultad de Química, Universidad Autónoma del Estado de México, Paseo Colón esq. Paseo Tollocan s/n, Col. Residencial Colón, C.P. 50120 Toluca, Estado de México Mexico.

Journal of Food Science and Technology
|March 1, 2018
PubMed

Keywords:
Faba bean proteinGABGlassy stateMinimum integral entropyPore radius

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