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首页> 外文期刊>International Journal of Food Properties >CRITICAL ASSESSMENT OF THE APPLICATION OF THE WLF/FREE VOLUME THEORY TO THE STRUCTURAL PROPERTIES OF HIGH SOLIDS SYSTEMS: A REVIEW
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CRITICAL ASSESSMENT OF THE APPLICATION OF THE WLF/FREE VOLUME THEORY TO THE STRUCTURAL PROPERTIES OF HIGH SOLIDS SYSTEMS: A REVIEW

机译:WLF /自由体积理论在高固体体系结构特性中的应用的关键评估:综述

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摘要

In the last ten years or so, attempts have been made to assess the structural properties of high solids foodstuffs using the WLF equation which has found a good degree of general acceptance in the investigation of amorphous synthetic polymers and diluted systems. However, there appears to be a misguided effort to apply the equation in a variety of molecular processes 'as long as if fits.'.
机译:在过去的十年左右的时间里,已经尝试使用WLF方程来评估高固含量食品的结构特性,该方程在研究无定形合成聚合物和稀释体系中得到了广泛认可。但是,似乎“在只要合适的情况下”就将方程式应用到各种分子过程中的做法被误导了。

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