Hydrogen bonding implications on sweetness behavior of sugar alcohols in food model systems: A thermophysical and FTIR study.
- DOI
- 10.1016/j.foodres.2026.119973
- Published
- 2026 Oct 31
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119973,
title = {Hydrogen bonding implications on sweetness behavior of sugar alcohols in food model systems: A thermophysical and FTIR study.},
author = {Shahazidy U and Jamal MA and Imran M and Fakhar-E-Alam M and Ali A},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.119973},
url = {https://doi.org/10.1016/j.foodres.2026.119973}
}RIS
TY - JOUR TI - Hydrogen bonding implications on sweetness behavior of sugar alcohols in food model systems: A thermophysical and FTIR study. AU - Shahazidy U AU - Jamal MA AU - Imran M AU - Fakhar-E-Alam M AU - Ali A PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.119973 UR - https://doi.org/10.1016/j.foodres.2026.119973 ER -
APA
U, S., MA, J., M, I., M, F., & A, A. (2026). Hydrogen bonding implications on sweetness behavior of sugar alcohols in food model systems: A thermophysical and FTIR study.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.119973
Source records
- pubmed · retrieved 2026-09-26T18:24:29.861Z