Effect of polymer addition on the physical properties of freeze-dried soup solid
Author:
Funder
Not applicable
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05161-x.pdf
Reference30 articles.
1. Barresi A, Ghio S, Fissore D, Pisano R (2009) Freeze drying of pharmaceutical excipients close to collapse temperature: influence of the process conditions on process time and product quality. Dry Technol 27:805–816. https://doi.org/10.1080/07373930902901646
2. Bhandari BR, Howes T (1999) Implication of glass transition for the drying and stability of dried foods. J Food Eng 40:71–79. https://doi.org/10.1016/S0260-8774(99)00039-4
3. Bjelošević M, Zvonar Pobirk A, Planinšek O, Ahlin Grabnar P (2020) Excipients in freeze-dried biopharmaceuticals: contributions toward formulation stability and lyophilisation cycle optimisation. Int J Pharm 576:119029. https://doi.org/10.1016/j.ijpharm.2020.119029
4. Bosca S, Barresi AA, Fissore D (2013) Use of a soft sensor for the fast estimation of dried cake resistance during a freeze-drying cycle. Int J Pharm 451:23–33. https://doi.org/10.1016/j.ijpharm.2013.04.046
5. Chandrasekhar R, Hassan Z, Alhusban F, Smith AM, Mohammed AR (2009) The role of formulation excipients in the development of lyophilised fast-disintegrating tablets. Eur J Pharm Biopharm 72:119–129. https://doi.org/10.1016/j.ejpb.2008.11.011
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