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Crystallization inhibition of an amorphous sucrose system using raffinose.
K. M. Leinen, T. P. Labuza
Food Science and Nutrition
Research output
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Contribution to journal
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Article
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peer-review
26
Scopus citations
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Medicine & Life Sciences
Raffinose
100%
Crystallization
76%
Sucrose
62%
Transition Temperature
37%
Vitrification
37%
Candy
26%
Trehalose
12%
Humidity
10%
Sugars
8%
Temperature
6%
Agriculture & Biology
raffinose
74%
crystallization
62%
sucrose
44%
glass transition temperature
29%
candy
25%
shelf life
15%
cotton
14%
trehalose
9%
relative humidity
7%
ambient temperature
6%
sugars
5%
Chemical Compounds
Raffinose
91%
Sucrose
59%
Crystallization
43%
Amorphous Material
43%
Glass Transition Temperature
22%
Trehalose
11%
Humidity
8%
Ambient Reaction Temperature
5%
Purity
4%