Glass transition related cohesion of amorphous sugar powders

Journal of Food Engineering

Volumn 77, Issue 4, 2006, Pages 997-1006

  Foster, Kylie D ^a   Bronlund, John E ^b  

^a MASSEY UNIVERSITY   (New Zealand)

^b Tony)   (New Zealand)

Author keywords

Amorphous sugar; Caking; Food powders; Glass transition temperature; Stickiness

Indexed keywords

AMORPHOUS MATERIALS; DRYING; FRUCTOSE; GLASS TRANSITION; GLUCOSE; MALTOSE; MOISTURE; MOLECULAR WEIGHT; POWDERS; WATER;

AMORPHOUS SUGAR; CAKING; FOOD POWDERS; LACTOSE; STICKINESS;

SUGAR (SUCROSE);

EID: 33745529515     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.08.028     Document Type: Article

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