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 Profile

Matthew C Allan

Department of Food Sciences 

  • Post Doc Research Associate
765.496.3805
Nelson Hall of Food Science (NLSN) Room 2177
745 Agriculture Mall Dr
West Lafayete, IN 47907

 Awards and Honors

Awards & Honors

No awards or honors were found.

 Patents ‭[2]‬

Patents

No patents were found.

 Publications

Selected Publications

Allan, M. C., Chamberlain, M. C., Grush, E., Owens, B., & Mauer, L. J. (2018). Deliquescence and anhydrate-hydrate RH-temperature phase diagrams of three hydrate-forming crystalline ingredients: Lactose, trehalose, and caffeine. IFT.

Mauer, L. J., Allan, M. C., Grush, E., Rajwa, R., & Butzke, C. E. (2018). The water activity of wines and spirits. EuroFoodWater.

Allan, M. C., & Mauer, L. J. (2016). Relative humidity- temperature phase diagrams of hydrate forming deliquescent crystalline ingredients. ISEKI-Food Association.

Mauer, L. J., Allan, M. C., Arioglu, S., Christina, B., Li, N., & Marrs, K. (2014). The five mechanisms of water-solid interaction: measurement and case studies. ISEKI-Food Association.

Allan, M. C., & Mauer, L. J. (2014). A comparison of analytical techniques used to determine the deliquescence point of crystalline ingredients. ISEKI-Food Association.

Allan, M. C., & Mauer, L. J. (2014). Common-ion effects on deliquescence lowering of crystalline ingredient blends. ISEKI-Food Association.

Allan, M. C., & Mauer, L. J. (2016). The effects of sugars, sugar alcohols, and maltodextrins on temperature and enthalpy of starch gelatinization. IFT.

Allan, M. C., & Mauer, L. J. (2015). Water relations and intermolecular interactions in the recrystallization of single sugars and blends. IFT.

Allan, M. C., Taylor, L. S., & Mauer, L. J. (2015). Common-ion effects on the deliquescence lowering of crystalline ingredient blends. IFT.

Allan, M. C., Taylor, L. S., & Mauer, L. J. (2013). A comparison of analytical techniques used to determine the deliquescence points of crystalline ingredients. IFT.

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