Carbohydrate Crystallization is a physicochemical process in which monosaccharides or disaccharides transition from an amorphous or dissolved state into a highly ordered solid lattice structure, characterized by specific molecular arrangement and stability within food matrices.
224
Publications
10.1K
Citations
672
Authors
246
Institutions
Publications per year
2017–2026
26
Parents
Publications
224
George A. Jeffrey · Accounts of Chemical Research · 1986 · 248 citations
George A. Jeffrey, Lavinia M. Wingert · Liquid Crystals · 1992 · 170 citations
1–5 of 224
Authors
672
- YH
9
h-index
- RW
9
h-index
- MDMarı́a del Pilar Buera
Fundación Ciencias Exactas y Naturales, Argentina
7 publications · 369 citations
7
h-index
- BB
6
h-index
- RS
6
h-index
1–5 of 672
Institutions
246
University of Wisconsin–Madison
Madison, United States
9 h-index
18 publications
680 citations
University of Minnesota
Minneapolis, United States
8 h-index
19 publications
1.4K citations
Centre National de la Recherche Scientifique
Paris, France
8 h-index
26 publications
1.1K citations
Fundación Ciencias Exactas y Naturales
Buenos Aires, Argentina
7 h-index
17 publications
979 citations
University College Cork
Cork, Ireland
7 h-index
12 publications
520 citations
Universidad de Buenos Aires
Buenos Aires, Argentina
6 h-index
16 publications
964 citations
The University of Queensland
Brisbane, Australia
6 h-index
15 publications
535 citations
Universität Hamburg
Hamburg, Germany
5 h-index
10 publications
308 citations
1–8 of 246
Venues
- Journal of Food Engineering
16 publications · 569 citations
14
h-index
- Journal of Food Science
JFS · 13 publications · 1.1K citations
13
h-index
- Carbohydrate Research
17 publications · 423 citations
13
h-index
- Liquid Crystals
11 publications · 462 citations
10
h-index
- Pharmaceutical Research
9 publications · 521 citations
9
h-index
1–5