We (Drs. Y Roos, MS Rahman, S Sinharoy) are editing a book on Glass and State Transitions in Food and Biological Materials. We are looking for contributors having excellent knowledge on the subject like thermodynamics and kinetics, glass transition of water, glass transition in dried food materials etc. Please feel free to contact us if you would like to contribute.
I can contribute in GT in Seafood (i.e., shrimp). Pls let me know more details.
Thank you Dr. Imran. Now we have only 3 chapters left and if these are suitable for you please let me inform.
Crystal-Melt Phase Change of food and biopolymers
Thermal properties of food and biopolymer using relaxation techniques
Water-glass transition temperature profile during spray drying of sugar-rich foods
Thank you.
3rd one sounds good.
Water-glass transition temperature profile during spray drying of sugar-rich foods
Pls feel free to email at [email protected]
Dr. Imran-Can I count you? Please confirm and send an e-mail at [email protected]
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