Beyond the water activity and Tg: water usability can govern xerophilic fungal and bacterial proliferation in sucrose/whey protein isolate solid matrices
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High-solid food matrices are often unstable; how water behaves in them dictates molecule mobility and microbial proliferation. Here, we employ lyophilized sucrose/whey protein isolate (WPI) mixtures as a model system to link water sorption isotherms, glass-tra... ...
