Citations (39)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (8)
Thanh Khuong Nguyen, Seddik Khalloufi, Martin Mondor & Cristina Ratti. (2021) Modified state diagrams of cellular and noncellular food model systems: Experimental data and mathematical modeling. Drying Technology 39:2, pages 162-172.
Read now
Read now
Khadidja Youce Ettoumi, Yamina Zouambia & Nadji Moulai-Mostefa. (2017) Effects of ascorbic acid on the physiochemical, rheological, and antioxidant properties of citrus essential oil-based emulsion stabilized by pectin. Journal of Dispersion Science and Technology 38:1, pages 26-32.
Read now
Read now
Ti Li, Shuibing Yang, Wei Liu, Chengmei Liu, Weilin Liu, Huijuan Zheng, Wei Zhou & Guihong Tong. (2015) Preparation and Characterization of Nanoscale Complex Liposomes Containing Medium-Chain Fatty Acids and Vitamin C. International Journal of Food Properties 18:1, pages 113-124.
Read now
Read now
Tuğba Akbıyık, İnci Sönmezoğlu, Kubilay Güçlü, İzzet Tor & Reşat Apak. (2012) Protection of Ascorbic Acid from Copper(II)−Catalyzed Oxidative Degradation in the Presence of Fruit Acids: Citric, Oxalic, Tartaric, Malic, Malonic, and Fumaric Acids. International Journal of Food Properties 15:2, pages 398-411.
Read now
Read now
Ashley
N. Hiatt, Mario
G. Ferruzzi, Lynne
S. Taylor & Lisa
J. Mauer. (2011) Deliquescence Behavior and Chemical Stability of Vitamin C Forms (Ascorbic Acid, Sodium Ascorbate, and Calcium Ascorbate) and Blends. International Journal of Food Properties 14:6, pages 1330-1348.
Read now
Read now
Ashley
N. Hiatt, Lynne
S. Taylor & Lisa
J. Mauer. (2011) Effects of Co-Formulation of Amorphous Maltodextrin and Deliquescent Sodium Ascorbate on Moisture Sorption and Stability. International Journal of Food Properties 14:4, pages 726-740.
Read now
Read now
N. Aktas & A. Akkose. (2010) Glass Transition of Rainbow Trout and Its Oxidation Stability During Storage. International Journal of Food Properties 13:4, pages 800-809.
Read now
Read now
Jyoti Hundal & Pawan Singh Takhar. (2009) Dynamic Viscoelastic Properties and Glass Transition Behavior of Corn Kernels. International Journal of Food Properties 12:2, pages 295-307.
Read now
Read now
Articles from other publishers (31)
Lelise Tilahun Dufera, Werner Hofacker, Albert Esper & Oliver Hensel. (2023)
Effect of packaging materials on lycopene vitamin C and water activity of dried tomato (
Lycopersicon esculentum
Mill.) powder during storage
. Food Science & Nutrition.
Crossref
Crossref
Xiang Huang, Rui Tu, Hongbo Song, Kai Dong, Fang Geng, Lei Chen, Qun Huang & Yingmei Wu. (2022) Gelatin-EGCG-high methoxyl pectin ternary complex stabilized W1/O/W2 double emulsions loaded with vitamin C: Formation, structure, stability, in vitro gastrointestinal digestion. International Journal of Biological Macromolecules 216, pages 891-905.
Crossref
Crossref
Tahir Mehmood, Anwaar Ahmed, Zulfiqar Ahmad, Muhammad Sameem Javed, Hafiz Rizwan Sharif, Faiz-ul-Hassan Shah, Muhammad Imran, Mohamed A. Abdelgawad & Shamas Murtaza. (2022)
Physicochemical Characteristics of Mixed Surfactant-Stabilized
l
-Ascorbic Acid Nanoemulsions during Storage
. Langmuir 38:31, pages 9500-9506.
Crossref
Crossref
Pavitra Krishna Kumar, Barbara A. Rasco, Juming Tang & Shyam S. Sablani. (2020) State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations. Food Engineering Reviews 12:4, pages 421-451.
Crossref
Crossref
Xian‐Xian Li, Jin‐Hong Zhao, Yu Zhang, Hong‐Wei Xiao, Shyam S. Sablani, Tong‐Tong Qu & Xuan‐Ming Tang. (2020) Quality changes of frozen mango with regard to water mobility and ice crystals during frozen storage. Journal of Food Process Engineering 43:10.
Crossref
Crossref
Hui Yan & Noémie Barbier. (2020) Vitamin C stabilized in lysozyme and CTAB aqueous solutions. Journal of Molecular Liquids 313, pages 113575.
Crossref
Crossref
Roopesh M. Syamaladevi, Shelly J. Schmidt, Gustavo V. Barbosa‐Cánovas & Shyam S. Sablani. 2020. Water Activity in Foods. Water Activity in Foods
271
285
.
Najme Kheynoor, Seyed Mohammad Hashem Hosseini, Gholam-Hosseini Yousefi, Hadi Hashemi Gahruie & Gholam-Reza Mesbahi. (2018) Encapsulation of vitamin C in a rebaudioside-sweetened model beverage using water in oil in water double emulsions. LWT 96, pages 419-425.
Crossref
Crossref
Pavitra Krishna Kumar, Kanishka Bhunia, Juming Tang, Barbara A. Rasco, Pawan S. Takhar & Shyam S. Sablani. (2018) Thermal transition and thermo-physical properties of potato (Solanum tuberosum L.) var. Russet brown. Journal of Food Measurement and Characterization 12:3, pages 1572-1580.
Crossref
Crossref
Ann H. Barrett, Michelle J. Richardson, Danielle F. Froio, Lauren F. O' Connor, Danielle J. Anderson & Tshinanne V. Ndou. (2018) Long‐Term Vitamin Stabilization in Low Moisture Products for NASA: Techniques and Three‐Year Vitamin Retention, Sensory, and Texture Results. Journal of Food Science 83:8, pages 2183-2190.
Crossref
Crossref
Patchimaporn Udomkun, Dimitrios Argyropoulos, Marcus Nagle, Busarakorn Mahayothee, Alamu Emmanuel Oladeji & Joachim Müller. (2018) Changes in microstructure and functional properties of papaya as affected by osmotic pre-treatment combined with freeze-drying. Journal of Food Measurement and Characterization 12:2, pages 1028-1037.
Crossref
Crossref
Zeki Berk. 2018. Food Process Engineering and Technology. Food Process Engineering and Technology
1
29
.
Juliana M. Orjuela-Palacio & Maria Cecilia Lanari. (2016) The impact of moisture sorption properties on the color and bioactives concentrations of black currant-yerba mate instant drinks. Journal of Berry Research 6:3, pages 303-319.
Crossref
Crossref
Naksit Panyoyai, Anna Bannikova, Darryl M. Small & Stefan Kasapis. (2016) Diffusion kinetics of ascorbic acid in a glassy matrix of high-methoxy pectin with polydextrose. Food Hydrocolloids 53, pages 293-302.
Crossref
Crossref
Mohammad Shafiur Rahman, Mohamed Hamed Al-Rizeiqi, Nejib Guizani, Mohammed Salom Al-Ruzaiqi, Abeer Hamed Al-Aamri & Sumaiya Zainab. (2013) Stability of vitamin C in fresh and freeze-dried capsicum stored at different temperatures. Journal of Food Science and Technology 52:3, pages 1691-1697.
Crossref
Crossref
Huaning Yu, Yuanrong Zheng & Yunfei Li. (2013) Shelf life and storage stability of spray-dried bovine colostrum powders under different storage conditions. Journal of Food Science and Technology 52:2, pages 944-951.
Crossref
Crossref
Zhiqiang Xu, Yunhan Guo, Shenghua Ding, Kejing An & Zhengfu Wang. (2014) Freezing by immersion in liquid CO2 at variable pressure. Innovative Food Science & Emerging Technologies 22, pages 167-174.
Crossref
Crossref
Theeranun Janjarasskul, Sea C Min & John M Krochta. (2013) Triggering mechanisms for oxygen-scavenging function of ascorbic acid-incorporated whey protein isolate films. Journal of the Science of Food and Agriculture 93:12, pages 2939-2944.
Crossref
Crossref
Nima Yazdanpanah & Tim A.G. Langrish. (2013) Comparative study of deteriorative changes in the ageing of milk powder. Journal of Food Engineering 114:1, pages 14-21.
Crossref
Crossref
Zeki Berk. 2013. Food Process Engineering and Technology. Food Process Engineering and Technology
1
27
.
Qilong Shi, Xihai Wang, Ya Zhao & Zhongxiang Fang. (2012) Glass transition and state diagram for freeze-dried Agaricus bisporus. Journal of Food Engineering 111:4, pages 667-674.
Crossref
Crossref
Hector Carrillo-Navas, Julian Cruz-Olivares, Victor Varela-Guerrero, Liliana Alamilla-Beltrán, Eduardo Jaime Vernon-Carter & César Pérez-Alonso. (2012) Rheological properties of a double emulsion nutraceutical system incorporating chia essential oil and ascorbic acid stabilized by carbohydrate polymer–protein blends. Carbohydrate Polymers 87:2, pages 1231-1235.
Crossref
Crossref
Nathdanai Harnkarnsujarit & Sanguansri Charoenrein. (2011) Influence of collapsed structure on stability of β-carotene in freeze-dried mangoes. Food Research International 44:10, pages 3188-3194.
Crossref
Crossref
Julius Ashirifie‐Gogofio & John D. Floros. 2011. Handbook of Food Safety Engineering. Handbook of Food Safety Engineering
524
542
.
Roopesh M. Syamaladevi, Shyam S. Sablani, Juming Tang, Joseph Powers & Barry G. Swanson. (2011) Stability of Anthocyanins in Frozen and Freeze-Dried Raspberries during Long-Term Storage: In Relation to Glass Transition. Journal of Food Science 76:6, pages E414-E421.
Crossref
Crossref
Nathdanai Harnkarnsujarit & Sanguansri Charoenrein. (2011) Effect of water activity on sugar crystallization and β-carotene stability of freeze-dried mango powder. Journal of Food Engineering 105:4, pages 592-598.
Crossref
Crossref
Shyam S. Sablani, Roopesh M. Syamaladevi & Barry G. Swanson. (2010) A Review of Methods, Data and Applications of State Diagrams of Food Systems. Food Engineering Reviews 2:3, pages 168-203.
Crossref
Crossref
Ashley N. Hiatt, Lynne S. Taylor & Lisa J. Mauer. (2010) Influence of Simultaneous Variations in Temperature and Relative Humidity on Chemical Stability of Two Vitamin C Forms and Implications for Shelf Life Models. Journal of Agricultural and Food Chemistry 58:6, pages 3532-3540.
Crossref
Crossref
Barç_n Karakas & Muharrem Certel. 2009. Advances in Food Biochemistry. Advances in Food Biochemistry
1
21
.
Roopesh M. Syamaladevi, Shyam S. Sablani, Juming Tang, Joseph Powers & Barry G. Swanson. (2009) State diagram and water adsorption isotherm of raspberry (Rubus idaeus). Journal of Food Engineering 91:3, pages 460-467.
Crossref
Crossref
Shyam S. Sablani, Lilia Bruno, Stefan Kasapis & Roopesh M. Symaladevi. (2009) Thermal transitions of rice: Development of a state diagram. Journal of Food Engineering 90:1, pages 110-118.
Crossref
Crossref