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Glass transition and crystallization behaviour of freeze-dried lactose–salt mixtures

✍ Scribed by A.M. Elmonsef Omar; Yrjö H. Roos

Book ID
116725841
Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
233 KB
Volume
40
Category
Article
ISSN
1096-1127

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The water sorption and glass transition behaviors of freeze-dried disaccharide-polysaccharide mixtures at various contents were investigated at relative humidities (RHs) of 0, 11, 23, and 33%. Sucrose and three types of dextrans, which differ in molecular weight, were used as model di- and polysacch