The effects of dextran in residual impurity on trehalose crystallization and formula in food preservation-Reference-Cited by-同舟云学术

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The effects of dextran in residual impurity on trehalose crystallization and formula in food preservation

Published:2024-06 Issue: Volume:442 Page:138326
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Mingxuan,Li Jiahui,Qin Xueyou,Cai Jingwei,Peng Ronghua,Zhang Mengdi,Zhang Leida,Zhao Wei,Chen Mingyang^ORCID,Han Dandan,Gong Junbo

Publisher

Elsevier BV

Reference40 articles.

1. Unhealthy dietary habits and obesity: the major risk factors beyond non-communicable diseases in the Eastern Mediterranean Region;Al-Jawaldeh;Frontiers in Nutrition,2022

2. Physicochemical and bulk handling properties of micronised calcium salts and their application in calcium fortification of whey protein-based solutions;Barone;Journal of Food Engineering,2021

3. Yarrowia lipolytica as an emerging biotechnological chassis for functional sugars biosynthesis;Bilal;Critical Reviews in Food Science and Nutrition,2021

4. Trehalose and its applications in the food industry;Chen;Comprehensive Reviews in Food Science and Food Safety,2022

5. Caking of crystals: Characterization, mechanisms and prevention;Chen;Powder Technology,2018

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Particle size distribution design of limited agglomeration via geometric morphology in erythritol crystallization;Particuology;2024-11

2. Improving Powder Performances of d-Ribose through Spherulitic Growth;Industrial & Engineering Chemistry Research;2024-07-05

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