Crystallisation of freeze-dried sucrose in model mixtures that represent the amorphous sugar matrices present in confectionery-Reference-Cited by-同舟云学术

Crystallisation of freeze-dried sucrose in model mixtures that represent the amorphous sugar matrices present in confectionery

Author:

Jawad Rim¹²³⁴,Elleman Carole⁵⁶⁷⁴,Martin Gary P.¹²³⁴,Royall Paul G.¹²³⁴^ORCID

Affiliation:

1. Institute of Pharmaceutical Science

2. King's College London

3. London SE1 9NH

4. UK

5. The Reading Science Centre

6. Reading Scientific Services Ltd.

7. Reading RG6 6LA

Abstract

Sucrose crystallization is highly dependent on the presence of other common food ingredients within an amorphous freeze-dried matrix.

Funder

Engineering and Physical Sciences Research Council

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

Reference63 articles.

2. C. O. Chichester and B. S.Schweigert , Advances in food research , Academic Press , 1988

4. A. G. Gaonkar and A.McPherson , Ingredients interactions , CRC press , 2nd edn, 2006

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