When monitoring the rice quality after processed under different bran removal degree,we draw a conclusion that the more the degree of bran removal,the less the protein,and we got a better cooking quality when the degree ranges from 9% to 13%,and the best degree was 13% in which we got a low and narrow gelatinization temperature and high glass transition temperature.

Food glass transition properties based on physico chemical principles are reviewed in the article.

Based on the understanding of the relation between glass transition temperature and stickiness,the reason of sticking of substances containing different kinds of sugars on the drier chamber wall during their spray drying was analysed and six(methods) were suggested to solve this problem,including modification of the substances and improvement of design of the drying process.

The glass transition temperature (Tg) of dough was not related to RS type.

Dynamic relaxation of polystyrene/poly(ethylene oxide)blends above glass transition temperature;

Effect of pre-annealing time on glass transition and crystallization behavior of Cu_(50)Zr_(42)Al_8 bulk amorphous alloy;

Kinetic property of glass transition of bulk Mg-based amorphous alloy;

Low temperature performance of fluoroubbers is evaluated by glass transition;

Fissure formation in rice kernel based on glass transition theory;

Glass Transition of Atactic Poly(methylmethacrylate) under High Pressure;

The glass transition temperature can reflect the low temperature performance of the diatomite asphalt better and has a good relationship with breaking temperatures.