WATER PLASTICIZATION EFFECTS ON CRYSTALLIZATION BEHAVIOR OF LACTOSE IN A CO-LYOPHILIZED AMORPHOUS POLYSACCHARIDE MATRIX AND ITS RELEVANCE TO THE GLASS TRANSITION-Reference-Cited by-同舟云学术

WATER PLASTICIZATION EFFECTS ON CRYSTALLIZATION BEHAVIOR OF LACTOSE IN A CO-LYOPHILIZED AMORPHOUS POLYSACCHARIDE MATRIX AND ITS RELEVANCE TO THE GLASS TRANSITION

Published:2002-07-22 Issue:2 Volume:5 Page:463-482
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Biliaderis C. G.,Lazaridou A.,Mavropoulos A.,Barbayiannis N.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1081/JFP-120005798

Reference39 articles.

1. Sugar crystallization in food products

2. The glassy state in certain sugar-containing food products *

3. Effect of structure disrupting treatments on volatile release from freeze-dried maltose

4. Phase relations and vitrification in saccharide-water solutions and the trehalose anomaly

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