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Items: 1 to 20 of 48

1.

Physical and Antioxidant Properties of Cassava Starch-Carboxymethyl Cellulose Incorporated with Quercetin and TBHQ as Active Food Packaging.

Tongdeesoontorn W, Mauer LJ, Wongruong S, Sriburi P, Rachtanapun P.

Polymers (Basel). 2020 Feb 7;12(2). pii: E366. doi: 10.3390/polym12020366.

2.

RH-temperature stability diagram of α- and β-anhydrous and monohydrate lactose crystalline forms.

Allan MC, Grush E, Mauer LJ.

Food Res Int. 2020 Jan;127:108717. doi: 10.1016/j.foodres.2019.108717. Epub 2019 Oct 8.

PMID:
31882085
3.

Effects of emulsifiers on the moisture sorption and crystallization of amorphous sucrose lyophiles.

Voelker AL, Verbeek G, Taylor LS, Mauer LJ.

Food Chem X. 2019 Aug 20;3:100050. doi: 10.1016/j.fochx.2019.100050. eCollection 2019 Sep 30.

4.

RH-Temperature Stability Diagram of the Dihydrate, β-Anhydrate, and α-Anhydrate Forms of Crystalline Trehalose.

Allan M, Chamberlain MC, Mauer LJ.

J Food Sci. 2019 Jun;84(6):1465-1476. doi: 10.1111/1750-3841.14591. Epub 2019 May 1.

PMID:
31042816
5.

Effects of Controlled Relative Humidity Storage on Moisture Sorption and Amylopectin Retrogradation in Gelatinized Starch Lyophiles.

Johnson KA, Mauer LJ.

J Food Sci. 2019 Mar;84(3):507-523. doi: 10.1111/1750-3841.14472. Epub 2019 Feb 19.

PMID:
30779350
6.

Optimizing the Quality of Food Powder Products: The Challenges of Moisture-Mediated Phase Transformations.

Mauer LJ, Forny L, Meunier VDM, Taylor LS.

Annu Rev Food Sci Technol. 2019 Mar 25;10:457-478. doi: 10.1146/annurev-food-032818-121224. Epub 2019 Jan 11.

PMID:
30633567
7.

Effects of Mono-, Di-, and Tri-Saccharides on the Stability and Crystallization of Amorphous Sucrose.

Thorat AA, Forny L, Meunier V, Taylor LS, Mauer LJ.

J Food Sci. 2018 Nov;83(11):2827-2839. doi: 10.1111/1750-3841.14357. Epub 2018 Oct 15.

PMID:
30320406
8.

Chemical stability and reaction kinetics of two thiamine salts (thiamine mononitrate and thiamine chloride hydrochloride) in solution.

Voelker AL, Miller J, Running CA, Taylor LS, Mauer LJ.

Food Res Int. 2018 Oct;112:443-456. doi: 10.1016/j.foodres.2018.06.056. Epub 2018 Jun 25.

PMID:
30131156
9.

Degradation of L-Ascorbic Acid in the Amorphous Solid State.

Sanchez JO, Ismail Y, Christina B, Mauer LJ.

J Food Sci. 2018 Mar;83(3):670-681. doi: 10.1111/1750-3841.13998. Epub 2018 Feb 5.

PMID:
29405290
10.

Effects of Chloride and Sulfate Salts on the Inhibition or Promotion of Sucrose Crystallization in Initially Amorphous Sucrose-Salt Blends.

Thorat AA, Forny L, Meunier V, Taylor LS, Mauer LJ.

J Agric Food Chem. 2017 Dec 27;65(51):11259-11272. doi: 10.1021/acs.jafc.7b04746. Epub 2017 Dec 15.

PMID:
29182869
11.

Amorphization of thiamine chloride hydrochloride: A study of the crystallization inhibitor properties of different polymers in thiamine chloride hydrochloride amorphous solid dispersions.

Arioglu-Tuncil S, Bhardwaj V, Taylor LS, Mauer LJ.

Food Res Int. 2017 Sep;99(Pt 1):363-374. doi: 10.1016/j.foodres.2017.05.021. Epub 2017 May 31.

PMID:
28784494
12.

RH-temperature phase diagrams of hydrate forming deliquescent crystalline ingredients.

Allan M, Mauer LJ.

Food Chem. 2017 Dec 1;236:21-31. doi: 10.1016/j.foodchem.2017.02.110. Epub 2017 Feb 24.

PMID:
28624086
13.

Dataset of water activity measurements of alcohol:water solutions using a Tunable Diode Laser.

Allan M, Mauer LJ.

Data Brief. 2017 Apr 21;12:364-369. doi: 10.1016/j.dib.2017.04.017. eCollection 2017 Jun.

14.

Moisture-Mediated Interactions Between Amorphous Maltodextrins and Crystalline Fructose.

Thorat A, Marrs KN, Ghorab MK, Meunier V, Forny L, Taylor LS, Mauer LJ.

J Food Sci. 2017 May;82(5):1142-1156. doi: 10.1111/1750-3841.13676. Epub 2017 Mar 20.

PMID:
28319658
15.

Comparison of methods for determining the deliquescence points of single crystalline ingredients and blends.

Allan M, Mauer LJ.

Food Chem. 2016 Mar 15;195:29-38. doi: 10.1016/j.foodchem.2015.05.042. Epub 2015 May 12.

PMID:
26575709
16.

Common-ion effects on the deliquescence lowering of crystalline ingredient blends.

Allan M, Taylor LS, Mauer LJ.

Food Chem. 2016 Mar 15;195:2-10. doi: 10.1016/j.foodchem.2015.04.063. Epub 2015 Apr 22.

PMID:
26575706
17.

Physical stability of l-ascorbic acid amorphous solid dispersions in different polymers: A study of polymer crystallization inhibitor properties.

Christina B, Taylor LS, Mauer LJ.

Food Res Int. 2015 Oct;76(Pt 3):867-877. doi: 10.1016/j.foodres.2015.08.009. Epub 2015 Aug 13.

PMID:
28455073
18.

Phase Behavior of Resveratrol Solid Dispersions Upon Addition to Aqueous media.

Wegiel LA, Mosquera-Giraldo LI, Mauer LJ, Edgar KJ, Taylor LS.

Pharm Res. 2015 Oct;32(10):3324-37. doi: 10.1007/s11095-015-1709-z. Epub 2015 May 15.

PMID:
25975588
19.

Movement of Salmonella serovar Typhimurium and E. coli O157:H7 to Ripe Tomato Fruit Following Various Routes of Contamination.

Deering AJ, Jack DR, Pruitt RE, Mauer LJ.

Microorganisms. 2015 Nov 5;3(4):809-25. doi: 10.3390/microorganisms3040809.

20.

Mid-infrared spectroscopy as a polymer selection tool for formulating amorphous solid dispersions.

Wegiel LA, Mauer LJ, Edgar KJ, Taylor LS.

J Pharm Pharmacol. 2014 Feb;66(2):244-55. doi: 10.1111/jphp.12079. Epub 2013 May 16.

PMID:
24433425

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