Effect of conformation and water interactions of sucrose, maltitol, mannitol and xylitol on their metastable zone width and ease of nucleation

Food Chemistry

Volumn 122, Issue 2, 2010, Pages 443-446

  Bensouissi, Abdelfattah ^a   Roge, Barbara ^a   Mathlouthi, Mohamed ^a  

^a UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

Author keywords

Hydrogen bonding; Maltitol; Mannitol; Metastable zone width; Sucrose; Viscosity; Xylitol

Indexed keywords

MALTITOL; MANNITOL; SUCROSE; WATER; XYLITOL;

AQUEOUS SOLUTION; ARTICLE; CONFORMATION; CRYSTALLIZATION; DIFFUSION; HYDRATION; HYDROGEN BOND; MOLECULAR INTERACTION; SURFACE TENSION; VISCOSITY;

EID: 77950859195     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.075     Document Type: Article

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