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机译:一糖,二糖和三糖对无定型蔗糖稳定性和结晶的影响
Purdue Univ, Dept Food Sci, 745 Agr Mall Dr, W Lafayette, IN 47907 USA|Purdue Univ, Dept Ind & Phys Pharm, 575 Stadium Mall Dr, W Lafayette, IN 47907 USA;
Nestle Res Ctr, Route Jorat, CH-1005 Lausanne, Switzerland;
Nestle Res Ctr, Route Jorat, CH-1005 Lausanne, Switzerland;
Purdue Univ, Dept Ind & Phys Pharm, 575 Stadium Mall Dr, W Lafayette, IN 47907 USA;
Purdue Univ, Dept Food Sci, 745 Agr Mall Dr, W Lafayette, IN 47907 USA;
amorphous sucrose; crystallization; saccharide additives; stability;
机译:氯化物和硫酸盐盐对初始无定形蔗糖混合物中蔗糖结晶抑制作用的影响
机译:阳离子表面活性剂存在下含一,二和三价离子的盐对油水界面电和流变性能的影响:水包油型乳液稳定性的重要性
机译:多酚对非晶蔗糖冻干结晶的影响
机译:单,二,三硅烷和环六硅烷对非晶硅进行低温PECVD的比较研究
机译:尺寸排阻色谱,通过折光和粘度检测确定单糖,二糖和寡糖的溶液构象熵
机译:乳化剂对无定形蔗糖冻干物水分吸收和结晶的影响
机译:不同温度下甘氨酸水溶液中单糖,二糖和三糖的密度,粘度和折射率