Glass Transition and Phase Transitions in Food and Biological Materials

Explore the intricate world of material science with Glass Transition and Phase Transitions in Food and Biological Materials, authored by experts in the field and published by John Wiley and Sons Ltd in 2017. This comprehensive hardback edition spans 496 pages and delves into the critical concept of glass transition as it pertains to food micro-structure, processing, and product development.

This essential resource covers a myriad of applications including storage studies and packaging development, making it a vital addition for professionals and researchers in food science and biological materials. Gain insights into how glass transitions impact the quality and stability of food products, and enhance your understanding of material behavior in various contexts. Perfect for those looking to deepen their knowledge and improve practices in food technology and related fields.