Amorphization of sugar hydrates upon milling

Carbohydrate Research

Volumn 345, Issue 11, 2010, Pages 1613-1616

  Willart, J F ^a,b   Dujardin, N ^a,b   Dudognon, E ^a,b   Danede F ^a,b   Descamps, M ^a,b  

^a UNIV LILLE   (France)

^b UNIVERSITÉ LILLE 1   (France)

Author keywords

Calorimetry; Hydrates; Milling; Sugars; Vitrification; X ray diffraction

Indexed keywords

CRYSTALLINE HYDRATES; DIHYDRATES; GLASS TRANSITION TEMPERATURE; MECHANICAL MILLING; MILLING; MILLING PROCEDURES; MILLING TEMPERATURE; PLASTICIZING EFFECTS; POWDER X RAY DIFFRACTION; SOLID-STATE AMORPHIZATION; STRUCTURAL WATER;

AMORPHIZATION; CALORIMETERS; CRYSTALLINE MATERIALS; DIFFERENTIAL SCANNING CALORIMETRY; GLASS; GLUCOSE; HYDRATES; HYDRATION; MECHANICAL ALLOYING; MILLING (MACHINING); SUGAR (SUCROSE); VITRIFICATION; X RAY DIFFRACTION; X RAY DIFFRACTION ANALYSIS; X RAYS;

GLASS TRANSITION;

GLASS; GLUCOSE; LACTOSE; SUGAR; TREHALOSE; WATER; CARBOHYDRATE;

AGRICULTURAL PROCEDURES; ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; GLASS TRANSITION TEMPERATURE; MILLING; PRIORITY JOURNAL; SOLID STATE; X RAY DIFFRACTION; CHEMISTRY; FOOD HANDLING; PHASE TRANSITION;

CALORIMETRY, DIFFERENTIAL SCANNING; CARBOHYDRATES; FOOD HANDLING; GLUCOSE; LACTOSE; PHASE TRANSITION; TREHALOSE; WATER; X-RAY DIFFRACTION;

EID: 77953870838     PISSN: 00086215     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carres.2010.04.014     Document Type: Article

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