Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization-Reference-Cited by-同舟云学术

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Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization

Published:2018-10-08 Issue:8 Volume:41 Page:e12901
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

López‐Córdoba Alex¹^ORCID,Navarro Alba²³

Affiliation:

1. Universidad Pedagógica y Tecnológica de Colombia, Facultad Seccional Duitama, Escuela de Administración de Empresas Agropecuarias Boyacá Colombia

2. CIDCA, Centro de Investigación y Desarrollo en Criotecnología de los AlimentosCONICET, Fac. C. Exactas (UNLP) La Plata Argentina

3. Fac. Ingeniería (UNLP) La Plata Argentina

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.12901

Reference24 articles.

1. Improved functionality of food additives with electrostatic coating

2. A new generation of sucrose products made by co‐crystallization;Awad A.;Food Technology,1993

3. Co-crystallization of Sucrose at High Concentration in the Presence of Glucose and Fructose

4. Recent advances in sugar-based excipients

5. On a Theory of the van der Waals Adsorption of Gases

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3. Co-crystallization of sucrose with Azadirachta indica extract and zinc sulfate: a simultaneous approach towards debittering and food fortification;Journal of Food Measurement and Characterization;2023-12-09

4. Properties and Stability of Encapsulated Pomegranate Peel Extract Prepared by Co-Crystallization;Applied Sciences;2023-07-27

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