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Moisture-Mediated Interactions Between Amorphous Maltodextrins and Crystalline Fructose

Alpana Thorat1,2, Krystin N Marrs1, Mohamed K Ghorab1,2

  • 1Dept. of Food Science, Purdue Univ., 745 Agriculture Mall Drive, West Lafayette, IN, 47907, U.S.A.

Journal of Food Science
|March 21, 2017
PubMed

Keywords:
deliquescenceglass transitionhygrocapacitymoisture sorptionphase transition

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