Characterization of the glass transition of commercial confections selected from each sugar cooking stage

IF 3.4 3区农林科学 Q1 Engineering

Journal of Food Measurement and Characterization Pub Date : 2024-06-14 DOI:10.1007/s11694-024-02637-0

Frantz-Lairy Obas, Melissa Wang, Leonard C. Thomas, Shelly J. Schmidt

引用次数: 0

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选自各制糖阶段的商用糖果的玻璃化转变特征

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来源期刊

Journal of Food Measurement and Characterization FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.30

自引率

11.80%

发文量

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.