Work

Effects of Mono‐, Di‐, and Tri‐Saccharides on the Stability and Crystallization of Amorphous Sucrose

Year: 2018

Type: article

Source: Journal of Food Science

DOI: 10.1111/1750-3841.14357

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

OpenAlex ID: W2898068522

FWCI: 0.466

Cites: 35

Cited by: 23

Related to: 10