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.
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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