Wordt geladen...
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...
Bewaard in:
| Gepubliceerd in: | Food Chem X |
|---|---|
| Hoofdauteurs: | , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Elsevier
2019
|
| Onderwerpen: | |
| Online toegang: | 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 |
| Tags: |
Voeg label toe
Geen labels, Wees de eerste die dit record labelt!
|