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Matthew C Allan

Department of Food Sciences 

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

Selected Publications

Allan, M. C., Rajwa, B., & Mauer, L. J. (2018). Effects of sugars and sugar alcohols on the gelatinization temperature of wheat starch. FOOD HYDROCOLLOIDS, 84, 593-607. doi:10.1016/j.foodhyd.2018.06.035

Allan, M. C., & Mauer, L. J. (2017). RH-temperature phase diagrams of hydrate forming deliquescent crystalline ingredients. FOOD CHEMISTRY, 236, 21-31. doi:10.1016/j.foodchem.2017.02.110

Allan, M. C., Taylor, L. S., & Mauer, L. J. (2016). Common-ion effects on the deliquescence lowering of crystalline ingredient blends. FOOD CHEMISTRY, 195, 2-10. doi:10.1016/j.foodchem.2015.04.063

Allan, M. C., & Mauer, L. J. (2016). Comparison of methods for determining the deliquescence points of single crystalline ingredients and blends. FOOD CHEMISTRY, 195, 29-38. doi:10.1016/j.foodchem.2015.05.042

Department of Food Science, 745 Agriculture Mall Drive, West Lafayette, IN 47907, (765) 494-8256

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