RH‐Temperature Stability Diagram of the Dihydrate, β‐Anhydrate, and α‐Anhydrate Forms of Crystalline Trehalose
Author:
Affiliation:
1. Dept. of Food SciencePurdue Univ. 745 Agriculture Mall Drive W. Lafayette IN 47907 U.S.A
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14591
Reference60 articles.
1. Infrared spectroscopic study on the properties of the anhydrous form II of trehalose. Implications for the functional mechanism of trehalose as a biostabilizer
2. Comparison of methods for determining the deliquescence points of single crystalline ingredients and blends
3. Dataset of water activity measurements of alcohol:water solutions using a Tunable Diode Laser
4. RH-temperature phase diagrams of hydrate forming deliquescent crystalline ingredients
5. Effects of capillary condensation on the caking of bulk sucrose
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