Effects of polyphenols on crystallization of amorphous sucrose lyophiles.
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DOI: 10.1016/j.foodchem.2020.128061
Abstract: The crystallization of amorphous sucrose in food products can greatly affect the quality of foods. This study investigated the effects of polyphenols on the crystallization of amorphous sucrose lyophiles. Monoglycosylated, polyglycosylated, and aglycones with differing… read more here.
Keywords: polyphenols crystallization; crystallization amorphous; sucrose lyophiles; crystallization ... See more keywords