...多关于其它的蛋白质的中子散射实验都证明了蛋 白质在180～220 K附近，其内部运动会经历一个所谓的“玻璃相变（glass transition）”【23’2“，表现为原子方均位移＜u2＞随温度的突变。
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目前玻璃化在食品中的应用研究包括：淀粉的玻璃化相变研究，玻璃化在冰淇淋、冷冻水果及传统糯米制品中的应用研究等。
Nowadays, the research on glass transition in food application includes the glass phase transition. Its application in ice cream, iced fruit and traditional food made with sticky rice.
利用差热分析（DTA）、X-射线衍射（XRD）和扫描电镜（SEM）等手段分析了微晶玻璃的相变、相组成及微观结构，同时测定了材料的部分性能。
The phase transformation, phase composition and microstructure of the glass-ceramics were investigated by means of DTA, XRD and SEM. Some properties of the glass-ceramics were also determined.
采用DSC，比较研究了两种纤维的熔融相变以及玻璃化转变。
The thermal properties of cashmere and wool fiber are investigated by DSC technique.
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