Nucleation of amorphous sucrose-corn syrup mixtures

Journal of Food Engineering

Volumn 69, Issue 1, 2005, Pages 9-15

  Levenson, D A ^a   Hartel, R W ^b  

^a Cadbury Adams   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Corn syrup; Induction time; Nucleation; Sucrose

Indexed keywords

ACTIVATION ENERGY; CRYSTALLIZATION; CRYSTALS; GLASS TRANSITION; MORTAR; NUCLEATION; TITRATION;

AMORPHOUS SUGAR MATRICES; CORN SYRUP; INDUCTION TIME; SUGAR GLASS;

SUGAR (SUCROSE);

ZEA MAYS;

EID: 13444270788     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.07.005     Document Type: Article

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