Effects of Mono-, Di-, and Tri-Saccharides on the Stability and Crystallization of Amorphous Sucrose-Reference-Cited by-同舟云学术

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Effects of Mono-, Di-, and Tri-Saccharides on the Stability and Crystallization of Amorphous Sucrose

Published:2018-10-15 Issue:11 Volume:83 Page:2827-2839
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Thorat Alpana A.¹²,Forny Laurent³,Meunier Vincent³,Taylor Lynne S.²,Mauer Lisa J.¹^ORCID

Affiliation:

1. Dept. of Food Science; Purdue Univ.; 745 Agriculture Mall Drive West Lafayette IN 47907 U.S.A

2. Dept. of Industrial and Physical Pharmacy; Purdue Univ.; 575 Stadium Mall Drive West Lafayette IN 47907 U.S.A

3. Nestlé Research Center; Vers-chez-les-Blanc; Route du Jorat 1005 Lausanne Switzerland

Funder

Nestle Research Center

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14357/fullpdf

Reference38 articles.

1. A classification system to assess the crystallization tendency of organic molecules from undercooled melts;Baird;Journal of Pharmaceutical Sciences,2010

2. Viscosity measurement. Kinetic energy correction and new viscometer;Cannon;Analytical Chemistry,1960

3. Amorphous-to-crystalline transformation of sucrose;Carstensen;Pharmaceutical Research,1990

4. Thermodynamics of Carbohydrate Monomers and Polymers in Aqueous Solution

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