Effects of Chloride and Sulfate Salts on the Inhibition or Promotion of Sucrose Crystallization in Initially Amorphous Sucrose–Salt Blends-Reference-Cited by-同舟云学术

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Effects of Chloride and Sulfate Salts on the Inhibition or Promotion of Sucrose Crystallization in Initially Amorphous Sucrose–Salt Blends

Published:2017-12-15 Issue:51 Volume:65 Page:11259-11272
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

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

Affiliation:

1. Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, 9 Indiana 47907, United States

2. Department of Industrial and Physical Pharmacy, Purdue University, 575 Stadium Mall Drive, West Lafayette, Indiana 47907, United States

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

Funder

Nestl?

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b04746

Reference44 articles.

1. Amorphous sugar

2. Sugar crystallization in food products

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