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Water-solid interactions between amorphous maltodextrins and crystalline sodium chloride

Mohamed K Ghorab1, Krystin Marrs, Lynne S Taylor

  • 1Department of Food Science, Purdue University, 745 Agriculture Mall Drive, W. Lafayette, IN 47907, USA; Department of Industrial and Physical Pharmacy, Purdue University, 575 Stadium Mall Drive, W. Lafayette, IN 47907, USA.

Food Chemistry
|October 9, 2013
PubMed

Keywords:
Crystalline and amorphousDeliquescence pointDynamic vapour sorptionGlass transition temperature

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