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Effects of emulsifiers on the moisture sorption and crystallization of amorphous sucrose lyophiles
The crystallization of amorphous sucrose can be problematic in food products. This study explored how emulsifiers (a range of sucrose esters, polysorbates, and soy lecithin) impact the moisture sorption and crystallization of amorphous sucrose lyophiles. Solutions containing sucrose with and without...
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| Publicado no: | Food Chem X |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6722256/ https://ncbi.nlm.nih.gov/pubmed/31497756 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.fochx.2019.100050 |
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