Microstructure formation of maltodextrin and sugar matrices in freeze-dried systems

Carbohydrate Polymers

Volumn 88, Issue 2, 2012, Pages 734-742

  Harnkarnsujarit, Nathdanai ^a,b   Charoenrein, Sanguansri ^a   Roos, Yrjö H ^b  

^a KASETSART UNIVERSITY   (Thailand)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Collapse; Freeze drying; Freezing; Maltodextrin; Structure; Sugar

Indexed keywords

COLLAPSE; FREEZE-DRYING; FREEZING PROCESS; FREEZING TEMPERATURES; ICE FORMATIONS; ICE MELTING; MALTODEXTRINS; MICROSTRUCTURAL ANALYSIS; MICROSTRUCTURE AND MECHANICAL PROPERTIES; MICROSTRUCTURE FORMATION; MOLECULAR SIZE; ONSET TEMPERATURE; SCANNING ELECTRON MICROSCOPE; SOLID COMPONENTS; TEXTURE ANALYZERS; WALL THICKNESS;

CARBOHYDRATES; DIFFERENTIAL SCANNING CALORIMETRY; GLASS TRANSITION; GLUCOSE; LOW TEMPERATURE DRYING; MECHANICAL PROPERTIES; MICROSTRUCTURE; SCANNING ELECTRON MICROSCOPY; STRUCTURE (COMPOSITION); SUGAR (SUCROSE); SUGARS;

FREEZING;

EID: 84857445025     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2012.01.028     Document Type: Article

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