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The American Journal of Clinical Nutrition|April 1, 1995
Carbohydrates: functionality in foodsP ChinachotiJournal of Agricultural and Food Chemistry|August 22, 2001
Effects of glycerol and moisture gradient on thermomechanical properties of white breadM Y Baik, P ChinachotiAdvances in Experimental Medicine and Biology|January 1, 1991
Solute-polymer-water interactions and their manifestationsP Chinachoti, S J SchmidtJournal of Agricultural and Food Chemistry|October 16, 2001
Maltodextrin-anionic surfactant interactions: isothermal titration calorimetry and surface tension studyA Wangsakan, P Chinachoti, D J McClementsJournal of Agricultural and Food Chemistry|November 23, 2000
Mobility characterization of waxy corn starch using wide-line (1)H nuclear magnetic resonanceY Kou, L C Dickinson, P ChinachotiJournal of Agricultural and Food Chemistry|October 29, 2000
Molecular characterization around a glassy transition of starch using (1)H cross-relaxation nuclear magnetic resonanceY Vodovotz, L C Dickinson, P ChinachotiJournal of Agricultural and Food Chemistry|December 22, 1999
Role of water mobility on mold spore germinationX Pham, E Vittadini, R E Levin, et al.Journal of Food Science|November 22, 2008
Thermal properties of ration components as affected by moisture content and water activity during freezingJ Li, P Chinachoti, D Wang, et al.Pageof 1