Vibrational spectra analysis of amorphous lactose in structural transformation: Water/temperature plasticization, crystal formation, and molecular mobility.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128215
Abstract: Lactose is a common component found in many foods and dairy products. In this study, the vibrational signatures in the crystalline structure of α-, β-, and α-lactose monohydrate were calculated based on quantum chemistry calculation… read more here.
Keywords: vibrational spectra; temperature; water; chemistry ... See more keywords
Characterizing Maillard reaction kinetics and rheological changes in white chocolate over extended heating.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of food science"
DOI: 10.1111/1750-3841.15772
Abstract: Molten white chocolate held at high temperatures for extended periods of time undergoes thickening and nonenzymatic browning reactions. Lactose and milk proteins participate in Maillard browning, which occurs more rapidly at higher temperatures. Crystallization of… read more here.
Keywords: colorimetry; chocolate; amorphous lactose; maillard browning ... See more keywords