Impact of Caramelization on the Glass Transition Temperature of Several Caramelized Sugars. Part I: Chemical Analyses

Jiang, Bin, Liu, Yeting, Bhandari, Bhesh and Zhou, Weibiao (2008) Impact of Caramelization on the Glass Transition Temperature of Several Caramelized Sugars. Part I: Chemical Analyses. Journal of Agricultural and Food Chemistry, 56 13: 5138-5147. doi:10.1021/jf703791e


Author Jiang, Bin
Liu, Yeting
Bhandari, Bhesh
Zhou, Weibiao
Title Impact of Caramelization on the Glass Transition Temperature of Several Caramelized Sugars. Part I: Chemical Analyses
Journal name Journal of Agricultural and Food Chemistry   Check publisher's open access policy
ISSN 1520-5118
Publication date 2008-06-13
Sub-type Article (original research)
DOI 10.1021/jf703791e
Volume 56
Issue 13
Start page 5138
End page 5147
Total pages 10
Editor Seider, James. N.
Place of publication United States
Publisher American Chemical Society
Language eng
Subject C1
860199 Processed Food Products and Beverages (excl. Dairy Products) not elsewhere classified
090802 Food Engineering
Q-Index Code C1
Q-Index Status Confirmed Code

Document type: Journal Article
Sub-type: Article (original research)
Collections: 2009 Higher Education Research Data Collection
School of Agriculture and Food Sciences
 
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Citation counts: TR Web of Science Citation Count  Cited 25 times in Thomson Reuters Web of Science Article | Citations
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Created: Fri, 17 Apr 2009, 21:04:20 EST by Emma Cushworth on behalf of School of Land, Crop and Food Sciences