Work

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

Year: 2017

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/acs.jafc.7b04746

Authors: Alpana A. Thorat, Laurent Forny, Vincent Meunier, Lynne S. Taylor, Lisa J. Mauer

Institutions: Purdue University West Lafayette, Nestlé (Switzerland)

Language: English

Topic: Crystallization and Solubility Studies

Subfield: Materials Chemistry

Field: Materials Science

Domain: Physical Sciences

Open Access status: closed

Funder: Nestlé

OpenAlex ID: W2770600060

FWCI: 0.461

Cites: 43

Cited by: 9

Related to: 10