Crystallization and strength analysis of amorphous maltose and maltose/whey protein isolate mixtures-Reference-Cited by-同舟云学术

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Crystallization and strength analysis of amorphous maltose and maltose/whey protein isolate mixtures

Published:2020-10-27 Issue:6 Volume:101 Page:2542-2551
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Wu Yaowen¹^ORCID,Huang Wanling¹,Cui Tingting¹,Fan Fanghui¹

Affiliation:

1. Department of Food Science and Engineering, College of Chemistry and Environmental Engineering Shenzhen University Shenzhen China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Guangdong Province

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10881

Reference33 articles.

1. Understanding the caking behavior of amorphous jujube powder by powder rheometer

2. Physicochemical properties, structural transformation, and relaxation time in strength analysis for honey powder models

3. Occurrence of maltose in apple juices: Improved method of analysis, typical levels, and factors affecting it

4. Effect of water activity on sugar crystallization and β-carotene stability of freeze-dried mango powder

5. Simultaneous separation and determination of erythritol, xylitol, sorbitol, mannitol, maltitol, fructose, glucose, sucrose and maltose in food products by high performance liquid chromatography coupled to charged aerosol detector

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1. The Effect of Maltose on Structural, Physicochemical, and Digestive Properties of Lentil Starch under Electron Beam Irradiation;Foods;2024-08-15

2. Physicochemical properties and water migrations in freeze-dried rice noodles during rehydration: Effects of raising agent addition and water state variation;LWT;2024-07

3. Water usability as a descriptive parameter of thermodynamic properties and water mobility in food solids;npj Science of Food;2023-06-14

4. Water usability: a descriptive parameter of thermodynamic properties and water mobility in glucose/whey protein isolates composite solid matrices;2023-02-02

5. Lactose crystallization and Maillard reaction in simulated milk powder based on the change in water activity;Journal of Food Science;2022-09-26

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