Impact of formulation and processing conditions on the material properties and sensory characteristics of confectionary products and model systems across the stages of sugar cooking

Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2025-05-01

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science & Human Nutrition

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2023

Author dc:creator

• Obas, Frantz-Lairy

Contributors dc:contributor

• Schmidt, Shelly J
• Lee, Soo-Yeun
• Lee, Youngsoo
• Cadwallader, Keith R
• Schwenk, Michelle
• Thomas, Leonard C

• Sugar Cooking
• High-solids Gels
• Napping-ufp
• Gelatin
• Triple-helix
• Helix-coil

Statement dc:rights

• Copyright 2023 Frantz-Lairy Obas

Language dc:language

en, eng

Handle dc:identifier

https://hdl.handle.net/2142/120519

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/120519