Study of batch maltitol (4-O-α-d-glucopyranosyl-d-glucitol) crystallization by cooling and water evaporation
Author:
Publisher
Elsevier BV
Subject
Materials Chemistry,Inorganic Chemistry,Condensed Matter Physics
Reference17 articles.
1. Water–disaccharides interactions in saturated solution and the crystallisation conditions;Gharsallaoui;Food Chemistry,2008
2. Solid–liquid equilibrium of maltitol aqueous solutions—implications on the crystallization behavior and process;Gharsallaoui;Food Biophysics,2008
3. A redetermination of the crystal and molecular structure of maltitol (4-O-α-d-glucopyranosyl-d-glucitol);Schouten;Carbohydrate Research,1999
4. Adaptation of dental plaque to metabolise maltitol compared with other sweeteners;Maguire;Journal of Dentistry,2000
5. Orientated growth of crystalline anhydrous maltitol (4-O-α-d-glucopyranosyl-d-glucitol);Capet;Carbohydrate Research,2004
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