Thermodynamics and non/equilibrium criteria for development
and application of supplemented phase diagrams

Database
  1. Basic aspects

  • Angell, C.A., Perspective on the glass transition, J. Phys. Chem. Solids, 49, 863-71, 1988.

  • Angell, C.A. 1983. Supercooled Water. Ann. Rev. Phys. Chem. 34, 593-630.
  • Angell, C.A., Sare, J.M. & Sare, E.J. 1978. Glass Transition Temperatures for Simple Molecular Liquids and Their Binary Solutions. J. Phys. Chem. 82, 2622-2629.
  • Angell, C.A., Bressel, R.D., Green, J.L., Kanno, H., Oguni, M., and Sare, E.J. 1992. Liquid fragility and the glass transition in water and aqueous solutions. J.Food Engn. 22, 115-142.
  • Angell, C.A. 1995. Formation of glasses from liquids and biopolymers. Science 267, 31 March, 1924-1935.
  • Angell, C.A. 1997. Entropy and fragility in supercooling liquids. J. Res. Natl. Inst. Stand. Technol. 102:171-185.
  • Bhandari, B.R. and Howes, T. 2000. Glass transition in processing and stability of food. Food Australia 52:579-585.
  • Biliaderis, C.G., Page, C.M., Maurice, T.J. and Juliano, B.O. 1986, Thermal Characterization of Rice Starches: A polymeric Approach to Phase Transitions of Granular Starch, Journal of Agricultural and Food Chemistry, 34, 6-14.
  • Blanshard, J.M.V. & Franks, F. 1987. Ice Crystallization and its Control in Frozen Food Systems. In Food Structure and Behaviour (eds J.M.V. Blanshard & P. Lillford), London, Academic Press, 51-65.
  • Branca, C., Magazu, S., Maisano, G., Migliardo, P., and Mineo, P.G. 2001. Comparison of thermophysical properties in disaccharide aqueous solutions. Physica Scripta 64:390-397.
  • Bronshteyn, V.L. and Steponkus, P.L. 1995. Nucleation and growth of ice crystals in concentrated solutions of ethylene glycol. Cryobiology 32:1-22.
  • Brydson, J.A. 1972, The Glass Transition, Melting Point and Structure, in Polymer Science (ed A.D. Jenkins), Amsterdam, North Holland, 194-249.
  • Caffarena, E.R. and Grigera, J.R. 1997. Glass transition in aqueous solutions of glucose. Molecular dynamics simulation. Carbohydr. Res. 300:51-57.
  • Champion, D., Le Meste, M., and Simatos, D. 2000. Towards an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range. Trends Food Sci. Technol. 11:41-55
  • Chung, H.J. and Lim, S.T. 2003. Physical aging of glassy normal and waxy rice starches: effect of aging time on glass transition and enthalpy relaxation. Food Hydrocolloids 17:855-861.
  • Crowley, K.J. and Zografi, G. 2001. The use of thermal methods for predicting glass-former fragility. Thermochim. Acta 380:79-93.
  • Dawson, K.A. 2002. The glass paradigm for colloidal glasses, gels, and other arrested states driven by attractive interactions. Current Opinion in Colloid & Interface Science 7:218-227.
  • Debenedetti, P.G. and Stillinger, F.H. 2001. Supercooled liquids and the glass transition. Nature 410:259-267.
  • Ediger, M.D., Angell, C.A., and Nagel, S.R. 1996. Supercooled liquids and glasses. J. Phys. Chem. 100:13200-13212.
  • Eisenberg, A. 1984, The Glassy State and the Glass Transition, in Physical Properties of Polymers (J.E. Mark, A. Eisenberg, W.W. Graessley, L. Mandelkern, and J.L. Koenig), Washington, American Chemical Society, 55-95.
  • Eisenberg, A. 1993. The glassy state and the glass transition. In Physical Properties of Polymers (Mark, J.E., Eisenberg, A., Graessley, W.W., Mandelkern, L., Samulski, E.T., Koenig, J.L., and Wignall, G.D.), pp. 61-95, ACS, Washington.
  • Fahy, G.M., D.R. MacFarlane, C.A. Angell and H.T. Meryman, 1984. Vitrification as an Approach to Cryopreservation, Cryobiol. 21, 407-426.
  • Fahy, G.M., 1988. Vitrification, in Low Temperature Biotechnology: Emerging Applications and Engineering Contributions, eds. J.J. McGrath and K.R. Diller (Amer. Soc. Mech. Eng.).
  • Fahy, G.M., D.I. Levy and S.E. Ali, 1987. Some Emerging Principles Underlying the Physical Properties, Biological Actions, and Utility of Vitrification Solutions, Cryobiol. 24, 196-213.
  • Flink, J.M. 1983, Structure and Structure Transitions in Dried Carbohydrate Materials, in Physical Properties of Foods (eds M. Peleg and E.B. Bagley), Westport, AVI, 473-521.
  • Franks, F., Mathias, S.F., Parsonage, P. & Tang, T.B. 1983. DSC Study on Ice Nucleation in Water and Aqueous Solutions of Hydroxyethyl Starch. Thermochim. Acta 61, 195-202.
  • Franks, F. 1985, Complex Aqueous Systems at Subzero Temperatures, in Properties of Water in Foods (eds D. Simatos and J.L. Multon), Dordrecht, Martinus Nijhoff, 497-509.
  • Franks, F. 1985, Water and Aqueous Solutions: Recent Advances, in Properties of Water in Foods (eds D. Simatos and J.L. Multon), Dordrecht, Martinus Nijhoff, 1-23.
  • Franks, F. 1985, Biophysics and Biochemistry at Low Temperatures, Cambridge, Cambridge University Press.
  • Franks, F. 1986. Metastable Water at Subzero Temperatures. J. Microsc. 141, 243-49.
  • Genin, N. and Rene, F. 1995. Analyse du role de la transition vitreuse dans les procedes de conservation agro-alimentaires. J. Food Eng. 26:391-408.
  • Hancock, B.C., Christensen, K., and Shamblin, S.L. 1998. Estimating the critical molecular mobility temperature (Tk) of amorphous pharmaceuticals. Pharm. Res. 15:1649-1651.
  • Her, L.M., Deras, M., and Nail, S.L. 1995. Electrolyte-induced changes in Tgs of freeze-concentrated solutes. Pharmaceut. Res. 12:768-772.
  • Hofer, K., Astl, G., Mayer, E., and Johari, G.P. 1991. Vitrified dilute aqueous solutions. 4. Effects of electrolytes and polyhydric alcohols on the glass transition features of hyperquenched aqueous solutions. J. Phys. Chem. 95: 10777-10781.

  • Karel, M., Buera, M.P., and Roos, Y. 1993. Effects of glass transitions on processing and storage. In The Glassy State in Foods (Blanshard, J.M.V. and Lillford, P.J., Eds.), Nottingham University Press, Loughborough, pp. 13-34.
  • Karel, M., Anglea, S., Buera, P., Karmas, R., Levi, G., and Roos, Y. 1994. Stability-related transitions of amorphous foods. Thermochim. Acta 246, 249-269.
  • Karel, M. 1994. Tg and its applications. IFT '94 Annual Meeting, Atlanta, June 25-29.
  • Karel, M. 1999. Food research tasks at the beginning of the new millennium - a personal vision. In Water Management in the Design and Distribution of Quality Foods, eds. Y.H. Roos, R.B. Leslie and P.J. Lillford, Technomic, Lancaster, pp. 535-559.
  • Kasapis, S. 2001. Critical assessment of the application of the WLF/free volume theory to the structural properties of high solids systems: a review. Int. J.Food Prop. 4:59-79.
  • Kasapis, S. and Mitchell, J.R. 2001. Definition of the rheological Tg in association with the concept of iso-free-volume. Int. J. Biol. Macromol. 29:315-321.
  • Kasapis, S., Al-Marhoobi, I.M., and Mitchell, J.R. 2003. Testing the validity of comparisons between the rheological and the calorimetric Tgs. Carbohydr. Res. 338:787-794.
  • Kauzmann, W. 1948. Nature of the Glassy State and Behavior of Liquids at Low Temperatures. Chem. Rev. 43, 219-56.
  • Kawai, K., Suzuki, T., and Takai, R. 2002. Glass transition and enthalpy relaxation of polyphosphate compounds. CryoLetters 23:79-88.
  • Kerr, W.L., Ju, J., and Reid, D.S. 1994. Glassy states in frozen foods. 1994 Western Regional ACS Meeting and Pacific Conf., 10/19-22, Sacramento, CA.
  • Lelievre, J. and Liu, H. 1994. A review of thermal analysis studies of starch gelatinization. Thermochim. Acta 246, 309-315.
  • Le Meste, M. and Simatos, D. 1990. La transition vitreuse. J. Indust. Aliment. Agric. 107: 5-12.
  • Lillford, P.J., Ablett, S., Davies, A.P., and Appelqvist, I.A.M. 1992. Glass transition in carbohydrates and cereal composites. American Association of Cereal Chemists 77th Annual Meeting, Sept. 20-24, Minneapolis, MN.
  • Lin, A.A., Kwei, T.K., and Reiser, A., On the physical meaning of the Kwei equation for the Tg of polymer blends, Macromolecules 22, 4112-19, 1989.
  • Ludemann, H.D. 1994. Water and its solutions at high pressures and low temperatures. Polish J. Chem. 68, 1-22.
  • MacFarlane, D.R., Kadiyala, R.K. & Angell, C.A. 1983. Direct Observation of Time-Temperature-Transformation Curves for Crystallization of Ice from Solutions by a Homogeneous Mechanism. J. Phys. Chem. 87, 1094-95.
  • Magazu, S., Maisano, G., Migliardo, P., Musolino, A.M., and Villari, V. 1998. Fragile-like behavior and H-bond interactions of the glass-forming water- trehalose system. Phil. Mag. B 77:655-661.
  • Matveev, Y.I., Grinberg, V.Y., Sochava, I.V., and Tolstoguzov, V. 1997. Glass transition temperature of proteins. Calculation based on the additive contribution method and experimental data. Food Hydrocolloids 11:125-133.
  • Matveev, Y.I. 1995. Calculation of Tgs of food proteins and plasticizer effects of different ingredients. In Food Macromolecules and Colloids, eds. E.Dickinson and D. Lorient, Royal Soc. Chem., Cambridge, pp. 552-555.

  • Matveev, Y.I. 1997. Determination of the temperature of transition into the state of viscous flow, denaturation, and the onset of intensive destruction of proteins with various structures. Polym. Sci. A39:476-484.
  • Matveev, Y.I. and Ablett, S. 2002. Calculation of the Cg' and Tg' intersection point in the state diagram of frozen solutions. Food Hydrocolloids 16:419-422.
  • Matveev, Y.I. 2003. Modification of the method for calculation of the Cg' and Tg' intersection point in state diagrams of frozen solutions. Food Hydrocolloids, submitted.
  • Murthy, S.S.N., Strength and fragility in glass-forming liquids, J. Phys. Chem. 93, 3347-3351, 1989.
  • Nelson, K.A. and Labuza, T.P. 1993. Glass transition theory and the texture of foods. In The Glassy State in Foods (Blanshard, J.M.V. and Lillford, P.J., Eds.), Nottingham University Press, Loughborough, pp. 513-517.
  • Normand, M.D. and Peleg, M. 1998. Kauffman's abstract model of phase transitions. J. Texture Stud. 29:375-386.
  • Oguni, M. & Angell, C.A. 1983. Hydrophobic and Hydrophilic Solute Effects on Homogeneous Nucleation Temperature of Ice from Aqueous Solutions. J. Phys. Chem. 87, 1848-1851.

  • Peleg, M. 1993. Glass transitions and the physical stability of food powders. In The Glassy State in Foods (Blanshard, J.M.V. and Lillford, P.J., Eds.), Nottingham University Press, Loughborough, pp. 435-451.
  • Peleg, M. 1996. On modeling changes in food and biosolids at and around their Tg range. Crit. Rev. Food Sci. Nutr. 36:49-67.
  • Peleg, M. 1997. A dissenting view on glass transition summary [and a rebuttal by Roos et al.]. Food Technol. 51(2):30-32.
  • Pikal, M.J. 1985. Use of Laboratory Data in Freeze-Drying Process Design. J. Parent. Sci. Technol. 39, 115-38.
  • Pikal, M.J. and Shah, S. 1990 The collapse temperature in freeze drying: dependence on measurement methodology and rate of water removal from the glassy phase, Int. J. Pharm., 62, 165-186.
  • Pikal, M.J. 1992. Freeze drying. In Encyclopedia of Pharmaceutical Technology, vol. 6, Marcel Dekker, NY, pp. 275-303.
  • Pikal, M. J. 1993. Stability of amorphous solids: dynamics, reactivity, and the glass transition. Biopreservation Symposium, BioPharm Conference '93, June 23, Cambridge, MA.
  • Pikal, M.J. 1994. Freeze-drying of proteins: process, formulation, and stability. In Formulations and Delivery of Proteins and Peptides (J.L. Cleland and R.S. Langer, eds.), p. 120. ACS Symp. Ser. #567, ACS Books, Washington, DC.
  • Pikal, M.J. 1999. Mechanisms of protein stabilization during freeze-drying and storage: the relative importance of thermodynamic stabilization and glassy state relaxation dynamics. In Freeze-Drying/Lyophilization of Pharmaceutical and Biological Products, eds. L. Rey and J.C. May, Marcel Dekker, NY, pp. 161-198.
  • Rao, M.A. 2003. Phase transitions, food texture and structure. In Texture in Food, Vol. 1: Semi-Solid Foods, ed. B.M. McKenna, CRC Press, Boca Raton, pp. 36-62.
  • Rasmussen, D. and Luyet, B., 1970. Contribution to the establishment of the temperature-concentration curves of homogeneous nucleation in solutions of some cryoprotective agents, Biodynamica 11, 33-44 .
  • Reid, D.S. 1990. Optimizing the quality of frozen foods, Food Technol. 44(7), 78-82.

  • Reid, D.S. and Hsu, J. 1991. The estimation of the concentration of the maximally freeze-concentrated matrix in a frozen system. Cryo-Letters, submitted.
  • Reid, D. and McCarthy, M.J. 1992. Glass transition in the freezing process. ISOPOW-V - Water in Foods: Fundamental Aspects and their Significance in Relation to Processing of Foods. Valencia, Spain, Nov. 8-14.
  • Reid, D.S. 1993. Basic physical phenomena in the freezing and thawing of plant and animal tissues. In Frozen Food Production (C.P. Mallett, ed.), pp. 1-19. Blackie Academic, Glasgow.
  • Reid, D. S., Kerr, W., and Hsu, J. 1993a. The glass transition in the freezing process. J.Food.Eng. 22, 483-494.
  • Reid, D. S., Kerr, W., and Hsu, J. 1993b. The glass transition in the freezing process. In "Water in Foods: Fundamental Aspects and their Significance in the Processing of Foods" (D. Simatos, ed.), pp. 483-494. Elsevier, London; J. Food Engn. 22, 483-494 (1994).
  • Reid, D.S., Hsu, J., and Ju, J. 1995. The importance of the glass transition to the temperature dependence of the stability of frozen foods. 19th Int. Cong. Refrig., Proceed. Vol. II, pp. 331-338.
  • Reid, D.S. 1996. Effects of glass transitions in foods. Food Technol. 50(11):20.
  • Reid, D.S. 1997. Overview of physical/chemical aspects of freezing. In Quality in Frozen Food, eds. M.C. Erickson and Y.C. Hung, Chapman & Hall, NY, pp. 10-28.
  • Reid, D.S. 1998. Crystallization phenomena in the frozen state. In Phase/State Transitions in Foods, eds. M.A. Rao and R.W. Hartel, Marcel Dekker, NY, pp. 313-326.
  • Ren, H.S., Wei, Y., Hua, T.C., and Zhang, J. 1994. Theoretical prediction of vitrification and devitrification tendencies for cryoprotective solutions. Cryobiology 31, 47-56.
  • Righetti, M.C., Ajroldi, G., and Pezzin, G. 1992. Glass transition of binary systems: peculiarities at low temperature. Polymer 33, 4786-4792.
  • Roberts, C.J. and Debenedetti, P.G. 1999. Structure and dynamics in concentrated, amorphous carbohydrate-water systems by molecular dynamics simulation. J. Phys. Chem. B 103:7308-7318.
  • Roberts, C.J. and Debenedetti, P.G. 2002. Engineering pharmaceutical stability with amorphous solids. AIChE J. 48:1140-1144.

  • Roos, Y.H. 1986. Phase Transitions and Unfreezable Water Content of Food Products Using DSC. J. Food Sci. 51, 684-86.
  • Roos, Y.H. 1993. Water activity and physical state effects on amorphous food stability. IFT '92 Annual Meeting, New Orleans, June 20-24, abs. 690; J. Food Proc. Preserv. 16, 433-447.
  • Roos, Y. 1992. Characterization of food polymers using state diagrams. CoFE '92 - AIChE 1992 Summer National Meeting, Minneapolis, MN, Aug. 9-12, paper no. 16a; J. Food Engng. 24, 339-360 (1995).
  • Roos, Y.H. 1992. Phase transitions and transformations in food systems. In Handbook of Food Engineering (Heldman, D.R. and Lund, D.B., eds.), pp. 145-197, Marcel Dekker, New York.
  • Roos, Y. and Karel, M., 1990. DSC study of phase transitions affecting the quality of dehydrated materials, Biotechnol. Prog. 6, 159-163
  • Roos, Y. and Karel, M., 1991a. Plasticizing effect of water on thermal behavior and crystallization of amorphous food models, J. Food Sci. 56, 38-43.
  • Roos, Y. and Karel, M., 1991b. Phase transitions of mixtures of amorphous polysaccharides and sugars, Biotechnol. Prog. 7: 49-53 ().
  • Roos, Y. and Karel, M. 1991c. Applying state diagrams to food processing and development. Food Technol. 45(12): 66-71,107.
  • Roos, Y. and Jouppila, K. 1993a. Glass transitions and physical state of dehydrated milk products. 6th Int. Congress on Engineering and Food, May 23-27, abs. 1.03, Chiba, Japan.
  • Roos, Y. and Karel, M. 1993b. Effects of glass transitions on dynamic phenomena in sugar-containing food systems. In The Glassy State in Foods (Blanshard, J.M.V. and Lillford, P.J., Eds.), Nottingham University Press, Loughborough, pp. 207-222.
  • Roos, Y.H. 1994. Water activity and Tg: how do they complement and how do they differ? ISOPOW Practicum II, Puebla, Mexico, June 19-24, p. 20. In Food Preservation by Moisture Control, eds. G.V. Barbosa-Canovas and J. Welti-Chanes, Technomic, Lancaster, PA, 1995, pp. 133-154.

  • Roos, Y.H. 1995a. Glass transition-related physicochemical changes in foods. Food Technol. 49(10): 97-102.

  • Roos, Y. 1995b. Phase Transitions in Foods. Academic Press, San Diego.
  • Roos, Y.H. 1996. Phase and state transitions in frozen doughs. AACC 81st Annual Meeting, Baltimore, 9/15-19, abs. 26; Cereal Foods World 41:550.
  • Roos, Y.H., Karel, M., and Kokini, J.L. 1996. Glass transitions in low moisture and frozen foods: effects on shelf life and quality. Food Technol. 50(11):95-108.
  • Roos, Y.H. 1997. Role of water in phase transition phenomena in foods. IFT Basic Symposium: Phase/State Transitions in Foods -- Chemical, Structural, and Rheological Changes, Orlando, abs. 2.
  • Roos, Y.H. 1997. Frozen state transitions in relation to freeze-drying. J. Therm. Anal. 48:535-544.
  • Roos, Y.H. 1998a. Phase transitions in frozen water containing sugars and other solutes. J. Pharm. Pharmacol. 50:6.
  • Roos, Y.H. 1998b. Role of water in phase transition phenomena in foods. In Phase/ State Transitions in Foods, eds. M.A. Rao and R.W. Hartel, Marcel Dekker, NY, pp. 57-93.

  • Roos, Y.H. 1998c. Material characterization: water sorption and state diagrams. Molecular Mobility in Foods. Workshop, Montpellier, France, October 1998.

  • Roos, Y.H. 1998d. Phase transitions and structure of solid food matrices. Current Opinion Colloid Interface Sci. 3:651-656.
  • Roos, Y.H., Roininen, K., Jouppila, K., and Tuorila, H. 1998. Glass transition and water plasticization effects on crispness of a snack food extrudate. Int. J. Food Prop. 1:163-180.
  • Roos, Y.H., Jouppila, K., and Soderholm, E.S. 1999. Crystallization of amorphous food components and polymers. In Water Management in the Design and Distribution of Quality Foods, eds. Y.H. Roos, R.B. Leslie and P.J. Lillford, Technomic, Lancaster, pp. 429-451.
  • Roos, Y.H. 2002. Importance of glass transition and water activity to spray-drying and stability of dairy powders. Lait 82:475-484.
  • Roos, Y.H. and Lievonen, S.M. 2002. State transitions and reaction rates in concentrated food systems. In Engineering and Food for the 21st Century, eds. J. Welti-Chanes, G.V. Barbosa-Canovas, and J.M. Aguilera, CRC Press, Boca Raton, pp. 67-86.

  • Roos, Y.H. 2003. Thermal analysis, state transitions and food quality. J. Therm. Anal. Cal. 71:197-203.

  • Royall, P.G., Craig, D.Q.M., and Doherty, C. 1998. Characterization of the glass transition of an amorphous drug using modulated DSC. Pharm. Res. 15:1117-1121.
  • Sahagian, M.E. and Goff, H.D. 1994. Fundamental aspects of the freezing process. In Freezing Effects on Food Quality, ed. L.E. Jeremiah, Marcel Dekker, New York, chap. 1.
  • Schenz, T.W. 1994. Glass transitions and product stability - an overview. Food Hydrocolloids 9:307-315.
  • Schenz, T.W. 1995. Relevance of glass transitions on product functionality. In Gums and Stabilizers for the Food Industry-8, G.O. Phillips, P.A. Williams, and D.J. Wedlock, eds., IRL Press, Oxford, UK, pp. 331-340 (1996).
  • Searles, J.A., Carpenter, J.F., and Randolph, T.W. 2001. Annealing to optimize the primary drying rate, reduce freezing-induced drying rate heterogeneity, and determine Tg' in pharmaceutical lyophilization. J. Pharm. Sci. 90:872-887.

  • Shalaev, E.Y. and Franks, F. 1996. Changes in the physical state of model mixtures during freezing and drying: impact on product quality. Cryobiol. 33:14-26.

  • Simatos, D., Blond, G., and LeMeste, M. 1989. Relation between glass transition and stability of a frozen product. Cryo-Lett. 10: 77-84.
  • Simatos, D. and Blond, G. 1993. Some aspects of the glass transition in frozen foods systems. In The Glassy State in Foods (Blanshard, J.M.V. and Lillford, P.J., Eds.), Nottingham University Press, Loughborough, pp. 395-415.
  • Simatos, D., Blond, G., and Martin, F. 1994a. Influence of macromolecules on glass transition in frozen systems. In Food Macromolecules and Colloids, eds. E. Dickinson and D. Lorient, Royal Soc. Chem., Cambridge, pp. 519-533 (1995).
  • Simatos, D., Blond, G., and Perez, J. 1994b. Basic physical aspects of glass transition. ISOPOW Practicum II, Puebla, Mexico, June 19-24, p. 20. In Food Preservation by Moisture Control, eds. G.V. Barbosa-Canovas and J. Welti-Chanes, Technomic, Lancaster, PA, 1995, pp. 3-31.
  • Skrabanja, A.T.P., De Meere, A.L.J., De Ruiter, R.A., and Van Den Oetelaar, P.J.M. 1994. Lyophilization of biotechnology products. PDA J. Pharm. Sci. Technol. 48:311-317.

  • Sokolov, A.P. 1996. Why the glass transition is still interesting. Science 273:1675-1676.
  • Sokolov, A.P. 1997. The glass transition: new ideas in an age-old field. Endeavor 21:109-113.