103 related articles for article (PubMed ID: 28045268)
1. Reconstitution Properties of Sucrose and Maltodextrins.
Dupas J; Girard V; Forny L
Langmuir; 2017 Jan; 33(4):988-995. PubMed ID: 28045268
[TBL] [Abstract][Full Text] [Related]
2. Water-solid interactions in amorphous maltodextrin-crystalline sucrose binary mixtures.
Ghorab MK; Toth SJ; Simpson GJ; Mauer LJ; Taylor LS
Pharm Dev Technol; 2014 Mar; 19(2):247-56. PubMed ID: 23477494
[TBL] [Abstract][Full Text] [Related]
3. Moisture-Mediated Interactions Between Amorphous Maltodextrins and Crystalline Fructose.
Thorat A; Marrs KN; Ghorab MK; Meunier V; Forny L; Taylor LS; Mauer LJ
J Food Sci; 2017 May; 82(5):1142-1156. PubMed ID: 28319658
[TBL] [Abstract][Full Text] [Related]
4. Moisture sorption behaviors, water activity-temperature relationships, and physical stability traits of spices, herbs, and seasoning blends containing crystalline and amorphous ingredients.
Voelker AL; Sommer AA; Mauer LJ
Food Res Int; 2020 Oct; 136():109608. PubMed ID: 32846628
[TBL] [Abstract][Full Text] [Related]
5. Glass transition temperature of glucose, sucrose, and trehalose: an experimental and in silico study.
Simperler A; Kornherr A; Chopra R; Bonnet PA; Jones W; Motherwell WD; Zifferer G
J Phys Chem B; 2006 Oct; 110(39):19678-84. PubMed ID: 17004837
[TBL] [Abstract][Full Text] [Related]
6. Physicochemical properties and storage stability of lutein microcapsules prepared with maltodextrins and sucrose by spray drying.
Kuang P; Zhang H; Bajaj PR; Yuan Q; Tang J; Chen S; Sablani SS
J Food Sci; 2015 Feb; 80(2):E359-69. PubMed ID: 25597919
[TBL] [Abstract][Full Text] [Related]
7. Freeze-Drying of L-Arginine/Sucrose-Based Protein Formulations, Part 2: Optimization of Formulation Design and Freeze-Drying Process Conditions for an L-Arginine Chloride-Based Protein Formulation System.
Stärtzel P; Gieseler H; Gieseler M; Abdul-Fattah AM; Adler M; Mahler HC; Goldbach P
J Pharm Sci; 2015 Dec; 104(12):4241-4256. PubMed ID: 26422647
[TBL] [Abstract][Full Text] [Related]
8. Mechanical α-relaxations and stickiness of milk solids/maltodextrin systems around glass transition.
Silalai N; Roos YH
J Sci Food Agric; 2011 Nov; 91(14):2529-36. PubMed ID: 21445896
[TBL] [Abstract][Full Text] [Related]
9. Water-solid interactions between amorphous maltodextrins and crystalline sodium chloride.
Ghorab MK; Marrs K; Taylor LS; Mauer LJ
Food Chem; 2014 Feb; 144():26-35. PubMed ID: 24099538
[TBL] [Abstract][Full Text] [Related]
10. Investigating the moisture sorption behavior of amorphous sucrose using a dynamic humidity generating instrument.
Yu X; Kappes SM; Bello-Perez LA; Schmidt SJ
J Food Sci; 2008 Jan; 73(1):E25-35. PubMed ID: 18211350
[TBL] [Abstract][Full Text] [Related]
11. Influence of DE-value on the physicochemical properties of maltodextrin for melt extrusion processes.
Castro N; Durrieu V; Raynaud C; Rouilly A
Carbohydr Polym; 2016 Jun; 144():464-73. PubMed ID: 27083839
[TBL] [Abstract][Full Text] [Related]
12. Degradation of β-carotene in amorphous polymer matrices. Effect of water sorption properties and physical state.
Ramoneda XA; Ponce-Cevallos PA; del Pilar Buera M; Elizalde BE
J Sci Food Agric; 2011 Nov; 91(14):2587-93. PubMed ID: 21681762
[TBL] [Abstract][Full Text] [Related]
13. Dextrose equivalence of maltodextrins determines particle morphology development during single sessile droplet drying.
Siemons I; Politiek RGA; Boom RM; van der Sman RGM; Schutyser MAI
Food Res Int; 2020 May; 131():108988. PubMed ID: 32247469
[TBL] [Abstract][Full Text] [Related]
14. Impacts of compression on crystallization behavior of freeze-dried amorphous sucrose.
Imamura K; Nomura M; Tanaka K; Kataoka N; Oshitani J; Imanaka H; Nakanishi K
J Pharm Sci; 2010 Mar; 99(3):1452-63. PubMed ID: 19670297
[TBL] [Abstract][Full Text] [Related]
15. Spatial glass transition temperature variations in polymer glass: application to a maltodextrin-water system.
van Sleeuwen RM; Zhang S; Normand V
Biomacromolecules; 2012 Mar; 13(3):787-97. PubMed ID: 22268547
[TBL] [Abstract][Full Text] [Related]
16. Formulation, lyophilization and solid-state properties of a pegylated protein.
Mosharraf M; Malmberg M; Fransson J
Int J Pharm; 2007 May; 336(2):215-32. PubMed ID: 17207591
[TBL] [Abstract][Full Text] [Related]
17. Solid dispersions of itraconazole for inhalation with enhanced dissolution, solubility and dispersion properties.
Duret C; Wauthoz N; Sebti T; Vanderbist F; Amighi K
Int J Pharm; 2012 May; 428(1-2):103-13. PubMed ID: 22414388
[TBL] [Abstract][Full Text] [Related]
18. Glass transition and enthalpy relaxation of amorphous food saccharides: a review.
Liu Y; Bhandari B; Zhou W
J Agric Food Chem; 2006 Aug; 54(16):5701-17. PubMed ID: 16881667
[TBL] [Abstract][Full Text] [Related]
19. Freeze drying of L-arginine/sucrose-based protein formulations, part I: influence of formulation and arginine counter ion on the critical formulation temperature, product performance and protein stability.
Stärtzel P; Gieseler H; Gieseler M; Abdul-Fattah AM; Adler M; Mahler HC; Goldbach P
J Pharm Sci; 2015 Jul; 104(7):2345-58. PubMed ID: 25994980
[TBL] [Abstract][Full Text] [Related]
20. Carbohydrate polymers in amorphous states: an integrated thermodynamic and nanostructural investigation.
Kilburn D; Claude J; Schweizer T; Alam A; Ubbink J
Biomacromolecules; 2005; 6(2):864-79. PubMed ID: 15762653
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
