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Journal Abstract Search

156 related items for PubMed ID: 23477494

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  • 5. 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
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  • 7. Comparison of methods for determining the deliquescence points of single crystalline ingredients and blends.
    Allan M, Mauer LJ.
    Food Chem; 2016 Mar 15; 195():29-38. PubMed ID: 26575709
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  • 9. Effects of Controlled Relative Humidity Storage on Moisture Sorption and Amylopectin Retrogradation in Gelatinized Starch Lyophiles.
    Johnson KA, Mauer LJ.
    J Food Sci; 2019 Mar 15; 84(3):507-523. PubMed ID: 30779350
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  • 11. Effect of temperature on the deliquescence properties of food ingredients and blends.
    Lipasek RA, Li N, Schmidt SJ, Taylor LS, Mauer LJ.
    J Agric Food Chem; 2013 Sep 25; 61(38):9241-50. PubMed ID: 23977884
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  • 13. Effects of Chloride and Sulfate Salts on the Inhibition or Promotion of Sucrose Crystallization in Initially Amorphous Sucrose-Salt Blends.
    Thorat AA, Forny L, Meunier V, Taylor LS, Mauer LJ.
    J Agric Food Chem; 2017 Dec 27; 65(51):11259-11272. PubMed ID: 29182869
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  • 15. Reconstitution Properties of Sucrose and Maltodextrins.
    Dupas J, Girard V, Forny L.
    Langmuir; 2017 Jan 31; 33(4):988-995. PubMed ID: 28045268
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  • 18. Interaction of environmental moisture with powdered green tea formulations: relationship between catechin stability and moisture-induced phase transformations.
    Ortiz J, Kestur US, Taylor LS, Mauer LJ.
    J Agric Food Chem; 2009 Jun 10; 57(11):4691-7. PubMed ID: 19489621
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  • 20. RH-Temperature Stability Diagram of the Dihydrate, β-Anhydrate, and α-Anhydrate Forms of Crystalline Trehalose.
    Allan M, Chamberlain MC, Mauer LJ.
    J Food Sci; 2019 Jun 10; 84(6):1465-1476. PubMed ID: 31042816
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