Frontiers of Chemical Science and Engineering >> 2009, Volume 3, Issue 4 doi: 10.1007/s11705-009-0256-8
Effects of sucrose crystallization and moisture migration on the structural changes of a coated intermediate moisture food
1.State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 2.State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN 55108, USA; 3.Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN 55108, USA; 4.2010-01-14 15:01:48;
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Abstract
Keywords
inner-layer ; agglomerated ; IMF ; moisture migration ; crystallization