L. Thomas

发表

Comparison of the kinetic behavior of crystalline cane and beet sucrose thermal decomposition

S. Schmidt, B. Averill, L. Thomas, 2018, Journal of Thermal Analysis and Calorimetry.

Differences in the thermal behavior of beet and cane sucrose sources

S. Schmidt, L. Thomas, Yingshuang Lu, 2017 .

Investigations of the Sub-Ambient Transitions in Frozen Sucrose by Modulated Differential Scanning Calorimetry (MDSC®)

S. Aubuchon, L. Thomas, H. Renner, 1998 .

A discussion of the principles and applications of Modulated Temperature DSC (MTDSC).

L. Thomas, E. Verdonck, K. Schaap, 1999, International journal of pharmaceutics.

A SUITE OF SCREENING TOOLS FOR COMBINATORIAL FILMS1

W. Wong-Ng, L. Thomas, 2020 .

Can the thermodynamic melting temperature of sucrose, glucose, and fructose be measured using rapid-scanning differential scanning calorimetry (DSC)?

S. Schmidt, L. Thomas, J. W. Lee, 2011, Journal of agricultural and food chemistry.

Characterization and categorization of commercial confectionary gels through napping-ultra flash profile (UFP) and hierarchical clustering analysis.

S. Schmidt, Soo‐Yeun Lee, L. Thomas, 2021, Journal of food science.

Investigation of thermal decomposition as a critical factor inhibiting cold crystallization in amorphous sucrose prepared by melt-quenching

S. Schmidt, S. Billinge, M. Terban, 2019, Journal of Food Engineering.

Effect of amorphization method on the physicochemical properties of amorphous sucrose

S. Schmidt, Danielle L. Gray, S. Billinge, 2019, Journal of Food Engineering.

Effects of heating conditions on the glass transition parameters of amorphous sucrose produced by melt-quenching.

S. Schmidt, L. Thomas, J. W. Lee, 2011, Journal of agricultural and food chemistry.

Investigating the thermal decomposition differences between beet and cane sucrose sources

S. Schmidt, K. Cadwallader, L. Thomas, 2017, Journal of Food Measurement and Characterization.

Use of multiple heating rate DSC and modulated temperature DSC to detect and analyze temperature-time-dependent transitions in materials

L. Thomas, 2001 .

Response to Comment on the Melting and Decomposition of Sugars

S. Schmidt, L. Thomas, J. W. Lee, 2012 .

Impact of sucrose crystal composition and chemistry on its thermal behavior

L. Yin, S. Schmidt, Danielle L. Gray, 2017 .

Investigation of thermal decomposition as the kinetic process that causes the loss of crystalline structure in sucrose using a chemical analysis approach (part II).

S. Schmidt, K. Cadwallader, H. Feng, 2011, Journal of agricultural and food chemistry.

Using modulated DSC to investigate the origin of multiple thermal transitions in frozen 10% sucrose solutions

M. Pikal, D. Mishra, L. Chang, 2006 .

Investigation of the heating rate dependency associated with the loss of crystalline structure in sucrose, glucose, and fructose using a thermal analysis approach (part I).

S. Schmidt, L. Thomas, J. W. Lee, 2011, Journal of agricultural and food chemistry.

Identification of a potential conformationally disordered mesophase in a small molecule: experimental and computational approaches.

S. Bates, L. Thomas, Paroma Chakravarty, 2013, Molecular Pharmaceutics.

Modulated differential scanning calorimetry in the glass transition region

B. Wunderlich, A. Boller, L. Thomas, 1996 .