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. 2019 Oct 2;8(10):449. doi: 10.3390/foods8100449

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© 2019 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Comparison of the temperature dependence during heating at 0.5 K min⁻¹ of (a) N_MEAN and Volume (a.u.) recorded via TMOR with temperature modulation of 0.5 K amplitude and 17 mHz modulation frequency. (b) The thermal volume expansion coefficient β_q (K⁻¹) recorded via TMOR with temperature modulation of 0.5 K amplitude and 17 mHz modulation frequency, and (c) heat Flow (mW g⁻¹) recorded via DSC.