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Journal Abstract Search

150 related items for PubMed ID: 30724199

  • 1. Co-melting behaviour of sucrose, glucose & fructose.
    Wang Y, Truong T, Li H, Bhandari B.
    Food Chem; 2019 Mar 01; 275():292-298. PubMed ID: 30724199
    [Abstract] [Full Text] [Related]

  • 2. Can the thermodynamic melting temperature of sucrose, glucose, and fructose be measured using rapid-scanning differential scanning calorimetry (DSC)?
    Lee JW, Thomas LC, Schmidt SJ.
    J Agric Food Chem; 2011 Apr 13; 59(7):3306-10. PubMed ID: 21417276
    [Abstract] [Full Text] [Related]

  • 3. Melting behaviour of D-sucrose, D-glucose and D-fructose.
    Hurtta M, Pitkänen I, Knuutinen J.
    Carbohydr Res; 2004 Sep 13; 339(13):2267-73. PubMed ID: 15337455
    [Abstract] [Full Text] [Related]

  • 4. Comment on the melting and decomposition of sugars.
    Roos YH, Franks F, Karel M, Labuza TP, Levine H, Mathlouthi M, Reid D, Shalaev E, Slade L.
    J Agric Food Chem; 2012 Oct 17; 60(41):10359-62; author reply 10363-71. PubMed ID: 23016831
    [No Abstract] [Full Text] [Related]

  • 5. Dissolution of sucrose crystals in the anhydrous sorbitol melt.
    Bhandari BR, Roos YH.
    Carbohydr Res; 2003 Feb 07; 338(4):361-7. PubMed ID: 12559734
    [Abstract] [Full Text] [Related]

  • 6. Investigation of the heating rate dependency associated with the loss of crystalline structure in sucrose, glucose, and fructose using a thermal analysis approach (part I).
    Lee JW, Thomas LC, Schmidt SJ.
    J Agric Food Chem; 2011 Jan 26; 59(2):684-701. PubMed ID: 21175199
    [Abstract] [Full Text] [Related]

  • 7. Glass transition study in model food systems prepared with mixtures of fructose, glucose, and sucrose.
    Saavedra-Leos MZ, Grajales-Lagunes A, González-García R, Toxqui-Terán A, Pérez-García SA, Abud-Archila MA, Ruiz-Cabrera MA.
    J Food Sci; 2012 May 26; 77(5):E118-26. PubMed ID: 23163938
    [Abstract] [Full Text] [Related]

  • 8. Enthalpy relaxation in binary amorphous mixtures containing sucrose.
    Shamblin SL, Zografi G.
    Pharm Res; 1998 Dec 26; 15(12):1828-34. PubMed ID: 9892465
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  • 12. DSC study of sucrose melting.
    Beckett ST, Francesconi MG, Geary PM, Mackenzie G, Maulny AP.
    Carbohydr Res; 2006 Nov 06; 341(15):2591-9. PubMed ID: 16916498
    [Abstract] [Full Text] [Related]

  • 13. Formulation, lyophilization and solid-state properties of a pegylated protein.
    Mosharraf M, Malmberg M, Fransson J.
    Int J Pharm; 2007 May 24; 336(2):215-32. PubMed ID: 17207591
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  • 15. Sucrose/Glucose molecular alloys by cryomilling.
    Megarry AJ, Booth J, Burley J.
    J Pharm Sci; 2014 Jul 24; 103(7):2098-2106. PubMed ID: 24867316
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  • 16. Relative hydrophobicity/hydrophilicity of fructose, glucose, sucrose, and trehalose as probed by 1-propanol: a differential approach in solution thermodynamics.
    Koga Y, Nishikawa K, Westh P.
    J Phys Chem B; 2007 Dec 20; 111(50):13943-8. PubMed ID: 18031029
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  • 17. Short-wavelength near-infrared spectra of sucrose, glucose, and fructose with respect to sugar concentration and temperature.
    Golic M, Walsh K, Lawson P.
    Appl Spectrosc; 2003 Feb 20; 57(2):139-45. PubMed ID: 14610949
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  • 19. Fragility of sugar melts.
    Liu J, Ren Z, Lin L, Li H, Jia R.
    Food Sci Technol Int; 2012 Feb 20; 18(1):73-80. PubMed ID: 22328122
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