Corn Syrup Oligosaccharide Effects on Sucrose Crystallization-Reference-Cited by-同舟云学术

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Corn Syrup Oligosaccharide Effects on Sucrose Crystallization

Published:1995-11 Issue:6 Volume:60 Page:1353-1356
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

TJURADI P.,HARTEL R.W.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb04590.x/fullpdf

Reference14 articles.

1. M. Bamberger, S. Segall, and C.M. Lee, 1980 . Factors affectin crystalli zation of sugars in multi-component systems . Proceedings of 34th Pennsyl. Manuf. Conf. Assoc. Productibn Conferencep.26 -33 .

2. A model for crystal growth rates under surface diffusion control in impure solution

3. Sugar crystallization in food products

Cited by 19 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. Hard Candy Production and Quality Parameters: A review;Open Research Europe;2024-03-26

2. The effects of corn syrup, water content and sucrose replacers on sucrose crystallization in starch jellies;Journal of Food Processing and Preservation;2022-02-17

3. Modulating sorbitol crystallization using impurities;Journal of Food Engineering;2021-05

4. Quantification of γ‐sorbitol crystal growth rate and solubility in the presence of mannitol and maltitol;Journal of Food Science;2020-11-11

5. Factors impacting sorbitol polymorphism and polymorphic transitions during aging;Journal of Food Engineering;2019-07

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