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Glass transition and crystallization of solid model system of jujube slice as influenced by sugars and organic acids

Haonan Hou1, Qinqin Chen1, Jinfeng Bi1

  • 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, 100193 Beijing, China.

Food Chemistry
|May 2, 2021
PubMed

Keywords:
CrystallizationGlass transitionOrganic acidsSugarsWater sorption

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